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Home » Cakes & Pies » Lemon Lovers Pound Cake

Lemon Lovers Pound Cake

August 22, 2011 by Melissa 97 Comments

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This Lemon Lovers Pound Cake  is a beloved family recipe. It belongs to our wonderful Great Aunt Beulah. 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 freezes beautifully and the ideal accompaniment to a cup of hot tea or java for an any-time-of -day sweet treat.
Lemon Lovers Pound Cake

Our 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 together’s would be complete without this pound cake on the dessert table. It’s a tried and true slice of lemon lovers heaven!


 You may also like: Lemon Sour Cream Pound Cake, Easy Semi-Homemade Lemon Pound Cake and Iced Lemon Pound Cake.

Lemon Lovers Pound Cake

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Helpful Kitchen Items:

  • Angel Food Pan
  • Stand Mixer
  • Powder Shakers
  • Silicone Spatula


Lemon Lovers Pound Cake
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5 from 2 votes

Lemon Lovers Pound Cake

Servings: 16 slices
Author: Melissa Sperka

Ingredients

  • 3 cups all purpose flour
  • 1 3.4 oz box instant lemon pudding
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 cups granulated sugar
  • 1 cup 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
  • For the 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.
Tried this recipe?Mention @melissassk or tag #melissassk!

Lemon Lovers Pound Cake

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Comments

  1. Linda Ljunggren says

    June 30, 2017 at 9:40 pm

    Is there anything else besides sugar to sweeten the cake. My sis loves lemon cake but she suffers fom diebetes type one? thanks. Lin

    Reply
    • Melissa says

      June 30, 2017 at 10:33 pm

      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.

      Reply
  2. Adrienne Mason says

    July 13, 2017 at 8:39 am

    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!

    Reply
    • Melissa says

      July 13, 2017 at 9:06 am

      It’s an amazing cake and close to my family’s heart. Enjoy!

      Reply
  3. sandra manning says

    July 27, 2017 at 2:13 pm

    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

    Reply
    • Melissa says

      July 27, 2017 at 5:34 pm

      It will change how it rises but not the taste.

      Reply
  4. Theola Thornton says

    October 19, 2017 at 11:33 pm

    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

    Reply
    • Melissa says

      October 20, 2017 at 7:36 am

      Even if you use cake flour you still need leavening. So, don’t leave those 2 out.

      Reply
  5. Renee says

    November 3, 2017 at 2:20 pm

    If I use salted butter, would I still need to use the 1/4 tsp of salt that’s noted in the recipe?

    Reply
    • Melissa says

      November 3, 2017 at 2:45 pm

      Yes, I almost always use salted butter.

      Reply
  6. erika says

    December 28, 2017 at 1:09 pm

    hello can i use buttermilk instead of regular milk?

    Reply
    • Melissa says

      December 28, 2017 at 5:15 pm

      Oh sure, no problem.

      Reply
  7. Debbie says

    January 29, 2018 at 8:58 pm

    silly question but I drink only 1% milk can that be used in this or do you recommend whole or 2%?

    Reply
    • Melissa says

      January 30, 2018 at 9:23 am

      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%.

      Reply
  8. Katie Turner age:11 says

    February 2, 2018 at 5:29 pm

    If I don’t have a tube pan, is there another pan I could use?

    Reply
    • Melissa says

      February 2, 2018 at 8:22 pm

      This is a big cake and a tube pan holds it best. You can try a bunt pan, if you prefer.

      Reply
  9. Katie Turner age:11 says

    February 2, 2018 at 5:32 pm

    I’m trying to make the trifle, so I would be cutting it up, anyway.

    Reply
    • Melissa says

      February 2, 2018 at 8:23 pm

      Yes, in that case you can make it in any pan you like, sure. Just adapt the baking time.

      Reply
  10. Katie Turner age:11 says

    February 2, 2018 at 7:42 pm

    Can it be Refrigerated to save it?

    Reply
    • Melissa says

      February 2, 2018 at 8:23 pm

      Absolutely!

      Reply
  11. Katie Turner. Age:11 says

    February 3, 2018 at 1:25 pm

    Thank you for the advice. The cake is absolutely amazing!

    Reply
  12. Katie Turner age:11 says

    February 3, 2018 at 1:57 pm

    Thank you so much for the feedback and advice. The cake was amazing!

    Reply
    • Melissa says

      February 3, 2018 at 6:20 pm

      I’m so happy you loved this one, Katie! Keep baking I started very young, too.

      Reply
  13. suzie says

    March 10, 2018 at 11:39 am

    I used all the same ingredients and the top of mine burned . Then I covered it with foil and lowered the temp to 325. It was done , or over done in 1 hour . Not moist at all . I think it will go in the garbage . I have made many a southern pound cakes but none turned out this badly. Never again this recipe sorry .

    Reply
    • Melissa says

      March 10, 2018 at 12:05 pm

      Sorry you had issues with this recipe. If the top burned, your broiler is too hot or your oven rack may be set too high. Baking takes practice, it’s unfortunate this tried and true family recipe didn’t work for you.

      Reply
  14. Isabel says

    September 11, 2018 at 10:26 pm

    5 stars
    I just found this recipe Sunday. I made it Monday night for a PTSA meeting at my son’s school. This cake was delicious and so moist. It came out perfect too. I have another pound cake recipe that usually is my to go to recipe but this was might take it’s place. Thank you for sharing your family’s recipe.

    Reply
    • Melissa says

      September 12, 2018 at 6:58 am

      Wonderful, thanks so much for taking the time to let me know!

      Reply
  15. Wanda says

    April 1, 2019 at 2:07 pm

    This is my first cake i have made from scratch. Made for our church dinner and everyone loved it ! Definitely a keeper and will making again soon ! Thanks for sharing

    Reply
    • Melissa says

      April 1, 2019 at 6:02 pm

      Hi Wanda, that’s wonderful, I’m so happy you and your friends enjoyed this, great job!

      Reply
  16. Ingrid says

    July 4, 2019 at 12:00 am

    5 stars
    Hi Melissa – I love this cake. But my cake seems to collapse and cave in when it cools from the oven. How can I keep this from happening? Do you have any ideas what I may be doing wrong? I am following the recipe exact.

    Desperate for success‼️

    Reply
    • Melissa says

      July 4, 2019 at 9:06 am

      It sounds as if it may be slightly underbaked. Perhaps try laying a piece of aluminum foil on top to prevent over browning so the inside can bake all the way through. Also, make sure you whip the batter thoroughly so the liquid is adequately incorporated. Don’t give up, you can do it!

      Reply
  17. Saima Sandhu says

    September 24, 2019 at 9:54 am

    Can i use this recipe to make cupcakes and a cake?
    For the cake can i use 2 regular aluminum pans? Or will the cake brown too fast? What if i don’t pre-heat the oven?

    …

    Reply
    • Melissa says

      September 24, 2019 at 10:00 am

      You can adapt this cake into other shapes, sure. Watch it carefully and adjust the time as needed.

      Reply
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about

hello,my name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.

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