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.
You said you don’t use self rising flour and that’s about all you find so do you just use regular flour
Regular all-purpose flour is also known plain flour in some parts of the world. In most parts of the world, self rising flour is not the most common.
I love all of your recipes and will be making this one later today. Will it be ok in an airtight container in the fridge for a couple of days? I usually make cakes in stages since I’m baking them after work.
Thank you for making my family and friends happy with your recipes!
I LOVE LOVE LOVE YOUR RECIPES. HAVEN’T MADE A BAD ONE YET. KEEP THEM COMING!!
Yes, it will! Actually Lemon cakes taste better when they sit overnight in the fridge. This is our favorite cake! Thanks for sharing your recipe! Debbe’?
Can you make and freeze for a layer day
Most baked goods freeze well so I’m sure you could!
Would the lemon flavor change much if I have no lemon extract? Can I just add more lemon juice or zest? Or would it be okay to just leave out the extract? Thank you and I truly love all your recipes.
Blessings,
Melanie
If you don’t have lemon extract you just won’t have as strong of a lemon flavor. Adding more juice will cause problems with the liquid ratios.
I’m going to try making this in mini bundt pans I will report back how it goes for those interested.
My husbands favorite lemon pound cake now. Ever since we made our first using this recipe there is no going back to store bought lemon pound cake.?
I made the cake today for a dear friend who’s husband had passed away. I took it over warm so that I could glaze it at her house. The family cut it as soon as I glazedbit. The cake didn’t last 10 minutes and there were already whole cakes there when I arrived. Everyone LOVED it. I’m going to take another one for them tomorrow.
Thanks for a delicious recipe !
Is there an alternative for the bundt pan?
Yes, as listed above the recipe you can use a bundt pan, tube pan, or two standard loaf pans.
Does the baking time change very much for loaf pans?
Could I add blueberries to the cake?
Worth a try!
Or just add them to the glaze…Yum!
Thank you for this recipie. I notice your recipie doesn’t mention any baking soda or baking powder. Are you using self rising flour?
No, it is not self rising flour and no, there is no baking soda or baking powder in traditional pound cakes. Because you want your pound cake to be dense instead of fluffy like a regular cake, you don’t need a leavening agent.