Name: Lemon Lovers Pound Cake
Prep time: 15 min
Cook time: 80 min
Total time: 335 min
Ingredients: 3 cups all purpose flour; 1 3.4 oz box instant lemon pudding mix; 1 tsp baking powder; 1/4 tsp salt; 3 cups granulated sugar; 1 cup salted butter (melted); 1/2 cup vegetable oil; 1 Tbsp lemon zest; 2 tsp lemon extract; 1 tsp pure vanilla; 5 large eggs; 1 cup of milk; Creamy lemon glaze:; 2 Tbsp lemon juice; 1 Tbsp heavy cream; 2 tsp lemon zest; 1 cup powdered sugar

This Lemon Lovers Pound Cake is a beloved family recipe. Rich and buttery with a pop of lemon it can be served drizzled with a sweet lemon glaze or with a light dusting of powdered sugar. It makes the ideal accompaniment to a cup of hot tea or java for an any-time-of -day sweet treat.

Lemon Pound Cake a Family Tradition

Our great Aunt Beulah had a big heart, and she loved all of her nieces, nephews, great nieces and nephews, as if we were all her own grandchildren. She never forgot a birthday, and she celebrated every special achievement and event with loving pride. This is her famous lemon pound cake recipe and none of our family get togethers would be complete without this pound cake on the dessert table. It's a tried and true slice of lemon lovers heaven.

Other Lemon Lover Desserts to Try

This pound cake freezes like a dream making it ideal for make-ahead preparation. Regardless if you choose to serve it topped with fresh berries and whipped cream or with a simple dusting of powdered sugar. Either way it's a win. Lemon is always a popular choice and you may enjoy trying these recipes also found in the recipe index here on my site.

Lemon Chiffon Chess Bars a.k.a. Gooey Butter Cake
Outrageous Lemon Lovers Trifle a viral sensation
Lemon Meringue Pie a classic done right
Perfect Lemon Muffins to start your day from The View from Great Island

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5 from 10 votes

Lemon Lovers Pound Cake

Prep Time15 mins

Cook Time1 hr 20 mins

Cooling time4 hrs

Total Time5 hrs 35 mins

Course: Cake, Dessert

Cuisine: American

Keyword: lemon-lovers-pound-cake, lemon-pound-cake-recipe, southern-pound-cake-recipe

Servings: 16 slices

Calories: 454kcal

Author: Melissa Sperka

Ingredients

3 cups all purpose flour
1 3.4 oz box instant lemon pudding mix
1 tsp baking powder
¼ tsp salt
3 cups granulated sugar
1 cup salted butter melted
½ cup vegetable oil
1 Tbsp lemon zest
2 tsp lemon extract
1 tsp pure vanilla
5 large eggs
1 cup of milk
Creamy lemon glaze:
2 Tbsp lemon juice
1 Tbsp heavy cream
2 tsp lemon zest
1 cup powdered sugar

Instructions

Preheat the oven to 350°F. Generously butter and flour a 2-piece tube pan and set aside.
Sift together the flour, pudding mix, baking powder and salt, set aside.
In the mixing bowl of a stand mixer, beat together the sugar, melted butter, vegetable oil, lemon zest, lemon and vanilla extracts.
Lower the speed of the mixer and add the eggs one at a time beating well after each addition.
Begin to add the sifted dry ingredients alternately with the milk. Mix well.
After all of the ingredients have been added, increase the speed of the mixer and beat on medium speed for 1-2 minutes, stopping to scrape the bowl periodically. The batter will be thick and creamy.
Pour into the prepared tube pan. Bounce the cake pan on the counter a few times to remove any air bubbles and settle the batter.
Move the oven rack to the lower third of the oven. Bake for approximately 1 hour and 15-20 minutes.
Test the center with a toothpick and if it shows moist crumbs, remove from the oven.
Cool in the tube pan for 20 minutes then remove the outer ring from the pan and cool completely on a cooling rack.
To prepare the creamy lemon glaze
In a small mixing bowl, stir the heavy cream, lemon juice and lemon zest into the powdered sugar.
Mix until the powdered sugar is dissolved and there are no lumps. Add additional lemon juice, if needed to thin for drizzling.
Drizzle over the cooled cake.

Notes

Serving suggestions: Serve with vanilla bean ice cream, fresh whipped cream, lemon curd or vanilla pastry cream and assorted berries. [raspberries, blueberries, strawberries]
My Aunt Beulah's recipe recommends checking the cake after it's been baking for 1 hour. Oven temperatures vary, and due to the combination of butter and oil, the top of this moist cake could over cook if not closely watched. After one hour, if the top is sufficiently browned, place a piece of aluminum foil on top to prevent over browning.

Nutrition

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