Old Fashioned Lemon Pound Cake is full of lemon flavor in the perfect dense and delicious cake. It can easily be made in a bundt cake, tube pan, or two loaf pans.
Traditional pound cake is made with equal parts butter, sugar, flour, and eggs. Lemon Pound Cake is a variation on classic pound cake that is flavored with lemon. In this recipe we’ve replaced some of the butter with cream cheese which compliments the lemon flavor really well. We’ve used lemon juice, lemon zest, and lemon extract for a triple hit of lemon flavor. And that’s just the cake batter itself! We’ve also included lemon juice in the icing as well.
What kind of pan should I use?
You can use this recipe in a standard bundt cake pan, a tube pan, or you can use 2 standard sized loaf pans. No changes are needed in the amounts in the recipe.
PRO TIP: When using a bundt cake pan t’s important that you grease the pan really well. You can grease the pan with shortening or butter, then dust with flour. Another option is to use “pan release” which is a mixture of shortening, oil, and flour.
If you like this recipe, you may be interested in some of my other delicious cake recipes:
STORAGE: Pound cake needs to be stored in an airtight container to keep it from drying out. Be sure that it is completely cool before placing it into a storage container or plastic bag to prevent condensation from forming.
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
This turned out absolutely perfect. This is a new favorite recipe. The lemon flavor is just right. It’s not too tart, not too sweet. Thank you for spreading a culinary joy!!
All your recipes are winners in my book. I thank you very much for quality recipes. Thankful and grateful.
The baking time is misleading…start watching it at one hour. It was too dark for me at 1:15
I’ll definitely make it again though – the cake is moist and delicious.
I have made many of your recipes, and have enjoyed them all! This one did not work out for me, though. The cakes did not rise at all…not sure what happened. Any ideas?
I made this cake for my daughter and her Mother in Law. I have made many lemon pound cakes, but I liked the recipe. They both told me this was the BEST pound cake EVER. So I will be holding on to this recipe. The only thing I did differently was cooked on 325 degrees rather than 350. I also check mine after 1 hour…the longer you cook..it tends to be dryer. My daughter said it was so moist.
I was expecting a lighter cake. Used a bundt cake pan but got a heavy cake that was a little dry. Not as fluffy as expected.
I made this several weeks ago it was very good. Love all your recipes
Dry, dry, dry! Too much flour, I think
This is delicious! No other way to put it. It was exactly how I hoped a lemon pound cake would taste like! I did make a small adjustment. I used the glaze from the cinnamon roll cookie recipe and used it instead to drizzle on top. So so good!!
The flavor was outstanding but it was too heavy.