Main menu

lemon pound cake

A Burst of Sunshine: Classic Lemon Pound Cake

lemon pound cake

This recipe is a celebration of all things lemon! Our classic Lemon Pound Cake is a delightful dessert that's bursting with bright citrus flavor and perfectly complements a cup of tea or coffee. The cake itself is incredibly moist and tender, thanks to the generous amount of butter and eggs. A simple lemon glaze (not included in this recipe but easily added afterwards) takes this cake to the next level, creating a delightful contrast between the sweet and the tart.


  • The Dry Essentials:
    • 3 cups all-purpose flour - All-purpose flour forms the base of the cake's structure.
    • 1 tablespoon baking powder - Baking powder acts as a leavening agent, ensuring the cake rises beautifully in the oven.
    • ¾ teaspoon salt - Salt enhances the overall flavor profile of the cake.
  • The Sweet Symphony:
    • 3 cups sugar - Sugar sweetens the cake and adds moisture to the crumb.
  • The Rich and Creamy Base:
    • 1 cup unsalted butter, room temperature - Room temperature butter creams together smoothly and contributes to the cake's rich and tender texture.
    • ½ cup shortening, room temperature - Shortening adds extra moisture and richness to the cake, resulting in a denser and more buttery crumb.
  • The Binding Elements:
    • 5 large eggs - Eggs bind the ingredients together, add moisture, and contribute to the cake's rise.
  • The Flavorful Stars:
    • 1 cup whole milk - Milk adds moisture and richness to the cake batter.
    • 6 tablespoons lemon juice - Fresh lemon juice infuses the cake with its bright and tangy citrus flavor.
    • 1 lemon, zested (rind) - Lemon zest adds a fragrant layer of citrus flavor throughout the cake.


  1. Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Grease and flour two loaf pans or one large Bundt pan. This ensures the cake doesn't stick and removes easily after baking.
  2. Whisk the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside for later.
  3. Creaming the Butter and Sugars: Using an electric mixer on medium speed, cream together the room temperature butter, shortening, and sugar until light and fluffy. This creaming process incorporates air into the batter, which helps the cake rise.
  4. Adding the Eggs One at a Time: Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Ensure each egg is fully incorporated before adding the next.
  5. Alternating Wet and Dry Ingredients: With the mixer on low speed, add the dry ingredients from step 2 in three separate additions, alternating them with the whole milk. Begin and end with the dry ingredients. Mix just until combined after each addition. Overmixing can lead to a tough cake.
  6. The Zest and the Juice: Finally, stir in the lemon juice and lemon zest with a rubber spatula. Ensure they are evenly distributed throughout the batter.
  7. Bake Until Golden: Pour the batter evenly into your prepared loaf pans or Bundt pan. Bake the cake for about 55 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cooling the Cake: Let the cake cool in the pans for 15 minutes before carefully inverting it onto a wire rack to cool completely.
  9. Enjoy a Burst of Sunshine! Serve your classic Lemon Pound Cake sliced and enjoy it plain, dusted with powdered sugar, or with a simple lemon glaze for an extra touch of sweetness and tartness.