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
Tried this recipe?Mention @melissassk or tag #melissassk!
Can it be Refrigerated to save it?
Absolutely!
I’m trying to make the trifle, so I would be cutting it up, anyway.
Yes, in that case you can make it in any pan you like, sure. Just adapt the baking time.
If I don’t have a tube pan, is there another pan I could use?
This is a big cake and a tube pan holds it best. You can try a bunt pan, if you prefer.
silly question but I drink only 1% milk can that be used in this or do you recommend whole or 2%?
Well, it’s a pound cake and not a low cal dessert so, I say go all out. That said, it will work with 1%.
hello can i use buttermilk instead of regular milk?
Oh sure, no problem.
If I use salted butter, would I still need to use the 1/4 tsp of salt that’s noted in the recipe?
Yes, I almost always use salted butter.
Hi I plan to make this cake the weekend, but I use cake flour with all my cakes–should I leave out the baking powder and salt
Even if you use cake flour you still need leavening. So, don’t leave those 2 out.
I made a mistake on recipe, i alternated the flour, eggs, and milk. will this mess the cake up. I got confused with another recipe
It will change how it rises but not the taste.
I made this cake for Sunday, but my brothers ate it AAAALLLLL!! So I’m making it twice in 2 days! Thank you for sharing!
It’s an amazing cake and close to my family’s heart. Enjoy!
Is there anything else besides sugar to sweeten the cake. My sis loves lemon cake but she suffers fom diebetes type one? thanks. Lin
I make this cake just as written. If you’ve had success in the past using a sugar substitute it should work for this cake as well.
Looks good, thanks for sharing a family recipe. 🙂
thank you the cake was awesome, now if i can only get it to rise like yours. I don’t know why it doesn’t get hight
Wonderful! It may next time you make it, take care not to over beat.
I mix the first ingredients for 3min on med, then flour etc on 2 just to combined then med for 1 min is that to much. have to make another one tonight
I think that’s OK Sandra.
I made this cake before but used unsalted butter, i saw where you said its salted plus add salt. is this going to be to salty
You can use either. To clarify, there is no need to add salt to salted butter. The salted butter heightens the flavor and balances the sweetness.
I did both like the recipe, but i made it for someone else, now I’m nervous its going to be salty
It will be fine.
do i melt butter all the way in microwave
Or on the stovetop it’s your choice.
I was just about to make this recipe and realized I didn’t have enough oil. Instead of oil could I just use butter for the remaining oil?
While oil and butter will react differently to baking, you could use butter. Watch carefully, it may affect the bake time.
Hi Melissa! I am currently baking this cake to be used in the recipe for the Outrageous Lemon Lovers Trifle to be served tomorrow for Easter dessert. I’m SO hoping the cake turns out alright. It was in for 1 hour & 15 minutes and the inside was still not done. I covered it with foil, the top was beautifully browned, and will check again in a few minutes (after an additional 10 minutes). I live in Salt Lake City so we’re at a high altitude. If it doesn’t turn out, having followed your directions, do you have any adjustments you can recommend for high altitude baking? Thank you!
Hi Michelle, high altitude changes everything as you know. Perhaps baking at a lower temperature for a longer period would yield the best results.
Delicious cake and SO moist! I made this cake a few days ago and it disappeared rather quickly! EVERYONE loved the moistness and lemony flavor this cake has. As a matter of fact, I baked another one for my grand daughter’s birthday party which is later this evening. No doubt about it, it will surely be a hit. Thank you for sharing such a GOOD recipe!!
I’m so happy you all enjoyed our family treasure. Thanks so much for taking the time to let me know, send my best to your family!
Can I freeze this one too?
Yes, it freezes beautifully!
I love this cake!! I had one big problem with it and it wasn’t your fault at all!! The only tube pan I have is a dark nonstick pan. The bottom and inside ring burned I think because if the dark pan. I had to cook it longer because the inside wasn’t done yet. Should I have lowered the oven temperature for this dark pan? Also, I made this a gluten free cake by substituting Better Batter gluten free flour blend. I’ve wanted a yummy lemon cake for years and finally have one that I can have!!
I love the adaptation thanks for sharing that tidbit. Yes, it could have been the pan. Lowering the temp may help.
Hi Melissa,
I just got your recipe from a friend because I just love Lemon cake. I want to make this lemon pound cake, but where I live I can’t get lemon instant pudding. With what can I replace the lemon instant pudding? I just can’t waite to make this cake.
You can omit the pudding mix and add extra lemon zest to give it a kick. It will still be delicious.
Thank you so much for sharing your Aunt recipe, it’s Amazing, my family really enjoyed it . I am making another one for work it’s sure to be a hit!
Wonderful, that makes me happy. Enjoy!