Lemon Lovers Pound Cake
This Lemon Lovers Pound Cake is a beloved family recipe. Rich and buttery with a burst of lemon flavor 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 or as the sweet ending for your meal.
Easy Lemon Lovers Pound Cake Recipe
This cake is a family tradition. It’s been handed down by our great Aunt who loved all of her nieces, nephews, great nieces and nephews, as if we were all her own grandchildren. 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 and the cake I use in my famous Outrageous Lemon Lovers Trifle. How to make Lemon Lovers Pound Cake: (Scroll down for full printable recipe.)
- Prepare Pan – Preheat the oven to 350°F. Generously butter and flour a 2-piece tube pan and set aside.
- Dry Ingredients – Sift together the flour, pudding mix, baking powder and salt, set aside.
- Creamed Ingredients – Beat together the sugar, melted butter, vegetable oil, lemon zest, lemon and vanilla extracts.
- Eggs – Add the eggs one at a time beating well after each addition.
- Combine – 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.
- Transfer to Pan – 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.
- Oven – 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.
- Make the Glaze – Mix 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 cake then slice and enjoy!
How to Make the Best Lemon Lovers Pound Cake
This homemade 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. I’ve included a lemon glaze recipe for you, too.
- Ingredients you’ll need to make this recipe for Lemon Lovers Pound Cake: All purpose flour, 1 box instant lemon pudding mix, baking powder, salt, granulated sugar, butter, vegetable oil, lemon extract, freshly grated lemon zest, eggs and milk or buttermilk.
- To make the cake batter, an electric mixer is a must to cream together the ingredients. You can use a stand mixer or a hand mixer, whatever you have on hand. You’ll also need a large mixing bowl, a medium size mixing bowl and a whisk to sift the dry ingredients together, plus a small bowl to melt the butter. Also, measuring cups and spoons, a citrus zester and a tube pan with a removable bottom, sometimes called an angel food pan. If you have a tube pan without a removeable bottom you can use it, of course.
- Butter and flour the cake pan or spray liberally with baking spray to prevent the cake from sticking.
- An alternate pan you can use is a large 12 cup Bundt pan.
- Lemon pudding mix adds a beautiful flavor, moist texture and tender crumb to the cake. I recommend that you use it. If for any reason you need to omit the pudding you can, but it will change the texture of the cake.
- If you’d like to add fresh berries, checkout my recipe for Lemon Raspberry Sour Cream Pound Cake.
- You can store this lemon lovers pound cake at room temperature or chilled in the refrigerator for up to 1 week. Always store in an air tight container or wrap with plastic wrap and aluminum foil.
- This scratch made lemon pound cake freezes extremely well. Bake and cool completely then wrap in freezer safe wrap. Freeze for up to 3 months.
Best Lemon Desserts to Make
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 are a riff on gooey butter cake.
- Start your day with Lemon Poppy Seed Scones.
- Outrageous Lemon Lovers Trifle recipe is a Pinterest viral sensation.
- Glazed Lemon Cookies won’t last long in your cookie jar.
- My Lemon Meringue Pie is topped with a toasted meringue just as it should be.
- These scratch made classic Lemon Bars melt in your mouth!
- Perfect Lemon Muffins to start your day from The View from Great Island.
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Helpful Kitchen Items:
Lemon Lovers Pound Cake
Servings: 16 slices
Calories: 454kcal
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
Instructions
- Preheat the oven to 350°F. Move the oven rack to the lower third of the oven. Generously butter and flour a 2-piece tube pan and set aside.
- Use a whisk to 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 over medium high speed.
- Lower the speed of the mixer and add the eggs one at a time beating well after each addition.
- To the bowl 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. 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.
- Lemon Glaze: In a small mixing bowl mix together 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.
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
Serving: 1piece | Calories: 454kcal | Carbohydrates: 64g | Protein: 5g | Fat: 21g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 166mg | Potassium: 98mg | Fiber: 1g | Sugar: 46g | Vitamin A: 468IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg
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I am going to make this cake toda y I need to know if used salted or unsalted butter
Salted butter
thanks just one more question do you mix the eggs with the milk or what it does not say
You can whisk the eggs into the milk, sure.
thanks I will ight back after I fix this cake
Oh and I wanted to add…
if you don’t have lemon pudding, you can substitute vanilla pudding and add a 2 tsp of additional lemon extract.
I have this cake in the oven right now. It has been in an hour and 10 minutes. It smells delicious, has risen quite a bit and the ‘crust’ looks right. I pulled it out to check doneness and it is still very wet in the center of the ring. I have a new oven so I am hoping that isn’t the issue. I covered with foil and set it to go another 5 minutes and I’ll check again… Hoping!!!
Add you substitute milk with butter milk
Yes you can substitute milk or half & half, if you like.
You can make butter milk by adding one teaspoon of white vinegar and filling the rest to one cup of milk (so one cup of milk – one teaspoon which is vinegar) – let it sit for about 5 minutes an instant buttermilk.
I am making this right now. Smells so good in the oven. Making it for our happy hour where I live. Everyone is going to love it. Can’t wait to try it.
Wonderful enjoy!
Can this be used in round cake pans. I do a lot of lemon cakes for weddings. Seems like it would hold up well stacked. Any idea of how many cups of batter? Thank you.
I make this cake recipe just as written. That sounds like a great experiment, let me know if you try it.
Could you use two loaf pans instead of tube pan?
Sure just adjust the baking time it won’t take as long to bake.
Can lemon juice be used instead of lemon extract?
You can use lemon juice, but keep in mind lemon extract has a more concentrated flavor that lemon juice won’t add.
ABSOLUTELY DELICIOUS!!! THANK YOUUU for sharing! Big hit. Just made another one since the holidays. Sunday dinner yummyyy!! The glaze is perfect if I got too busy just microwave the icing for about 5 seconds it smooths right out SUPERB!
I accidentally used baking soda instead of baking powder. My cake fell in the center. Is that why??
If the cake was done all the way through when you removed it from the oven it could have been a factor, yes. Otherwise when cakes fall it can be a matter of the ingredients not being mixed well or the oven temperature fluctuating while it was baking. Also it’s important to add the ingredients in the proper order and initially creaming the butter and sugar properly.
Most importantly LEAVE the cake alone 🙂 Let it bake if anything you can peek in the oven while it’ baking BUT do NOT let the oven door slam! If you shake the pan while barely done or half way it can fall. Not sure if it was the baking soda (wrong ingredient) most likely that would’ve kept the cake from RISING!
That makes me so happy that my Aunt Beulah’s recipe is being enjoyed by other families! Thanks so much for letting me know it’s a true family treasure. ☺
I did the same thing trying to cook without my glasses, and it fell. Just a lesson to be careful what you pull from the cabinet. It didn’t taste too bad, and my grandson and his friends thought it was wonderful, and nothing was wasted. LOL
I use banking Power and it Fel in the center too why ?Its my 3 delicious nut the center Goes down.
If it fell it may have been slightly under baked.
Would love to make this and give as gifts. Could this cake be made in mini loaf pans?
Oh yes it sure can! You’d likely get 4 out of this recipe maybe more.
I would prefer not to buy a bottle of lemon extract; could I substitute fresh lemon juice?
This was a moist and delicious cake. Thank you for sharing the recipe! We really enjoyed it!
So happy you enjoyed it Val!
HI, A LOVE POUND CAKES, SPECIALLY THE LEMON ONES, BUT SADLY IN MY COUNTRY THERE`S NO LEMON PUDDING, WITH WHTA CAN I SUBSTITUTE DE PUDDING IN THE RECIPE? THANK YOU, CAN YOU MAIL IT TO ME?? THANKS AGAIN
For this cake you could add 2-3 tsp of lemon extract. While a bit different in texture, it will still be delicious.
OK so I am not even a person who gives reviews OR even likes pound cake! I made this cake for my sister in law for her birthday yesterday. It was AMAZING!!!! I had to take the time to thank you for sharing this wonderful recipe. So what, it took me almost all day to make it…it was so worth it!
Note: I made it in a bundt pan instead of a tube pan because I didn’t have one.
HI Monica, I’m delighted you all loved this cake I agree, they don’t get any better. Thanks so much for taking the time to comment I love hearing from my visitors!
Could you use a Bundt pan rather than a tube pan?
Hi Leslie, a bundt pan doesn’t hold as much batter, hence the reason I always use a tube pan just as she specified.
Hi Tia, thank you for visiting! ~ Melissa
Hi Rosie! Thanks so much 🙂
This pound cake looks so pretty and very delectable.
Thanks so much for sharing this recipe, your lemon cake looks and sounds delicious!