This succulent lemony pound cake with a crunchy exterior and a soft, moist center is the perfect year-round dessert. It's our Southern Lemon Pound Cake Recipe, and you won't be disappointed!
Quick, Easy, dump, and Mix! Few ingredients, ready in a flash! Delicious crust with a pillowy middle. You can't go wrong!
Why This Lemon Pound Cake Recipe Works
- Easy! Dump the ingredients in, mix, and go!
- Perfect balance of lemon to cake!
- Crusty exterior all the way around.
- Try THIS CAKE GLAZE recipe
Here's How to Make a Lemon Pound Cake Recipe!
STEP 1
Add all the ingredients to the bowl of a stand mixer in the order specified in the recipe or to a large bowl (use a hand mixer).
STEP 2.
Pour into the prepared pan and bake at 350 for an Hour and 20 Minutes
STEP 3.
Make the Glaze and Pour it on.
Frequently Asked Questions (FAQ's)
How Do I Make a Lemon Pound Cake?
For this pound cake, you simply throw it all in the mixer and GO! There's no mixing the dry into the wet ingredients. Just mix and GO!
What Kind of Pan Do I Use?
You need a 10-12 Cup Bundt pan for this cake. Preferably with a non stick coating.
How Do I Keep the Pound Cake from Sticking?
This cake is STICKY!
- The BEST way to keep it from sticking to the pan is to use a non stick surface pan AND spray the pan with a THICK coating of baking spray.
- Something like Bakers Joy.
- If you DO NOT have bakers joy, then cooking spray and flour.
- Spray the pan, then spray again.
What's the Best Way to Prepare My Pound Cake Pan?
- The BEST way to keep it from sticking to the pan is to use a non stick surface pan AND spray the pan with a THICK coating of baking spray.
- Something like Bakers Joy.
- If you DO NOT have bakers joy, then use parchment paper AND cooking spray.
- Spray the pan, then Line your pan with parchment paper, then spray again.
Why Should I Allow It To Cool In the Pan?
The cake will shrink slightly as it cools and will pull away from the pan slightly.
This will help you be able to get it out of the pan.
What's the BEST WAY to get my pound cake out of the pan?
Use a table knife and insert it between the cake and the pan very gently.
Run it around the sides very carefully once the cake is cooled to release the cake.
How Can I Make a Delicious Glaze to Go on my Pound Cake?
Make my PERFECT POUND CAKE GLAZE by mixing
- 1 Cup Confectioners Sugar
- 1 teaspoon real lemon flavoring
- 2 Tbs milk
- 1 teaspoon real vanilla flavoring
- 1 teaspoon lime juice
- Mix together and pour over the cooled pound cake
What Can I Serve This With?
Serve this cake with a wonderful light meal like Southern Chicken Salad or Chipotle Chicken Salad.
Try it with an old fashioned meal of The Secret to Perfect Pinto Beans!
Can I Freeze This Pound Cake?
Yes! Absolutely, you CAN!
Wrap what you want to freeze in a freezer safe container and freeze for up to 6 months.
How Long Does This Pound Cake Keep?
This pound cake will keep (covered) about 3 days.
TIPS & TRICKS for Lemon Pound Cake Recipe.
- There are NO Substitutions for this cake because it needs everything in there to make a perfect cake.
- Soften the butter properly - allow it to sit out for at least 4 hours. There's no other way.
- Mix the heck out of this cake, until you add the eggs, then (because they are room temp) you'll only need to JUST mix them in.
- This is a big cake, so it takes a lot of butter and sugar to make it come out right.
PRO TIP: You will need all room temperature ingredients so that you will end up with a uniformly textured cake. Cold ingredients won't do their job and the pound cake won't bake properly.
If You Enjoyed This Lemon Pound Cake Recipe, You Might Also Enjoy....
Easy Cream Cheese Pound Cake
Ya’ll Be Sweet and Help Me Out, OK?
It sure is a big help to me when you leave me a 5 STAR COMMENT 🌟🌟🌟🌟🌟below in the comment section. I appreciate it so much!
Please also sign up for my weekly newsletter and join me on social media!
Mamaw's Lemon Pound Cake
Ingredients
- 3 Cups Sugar room temp
- 3 Sticks Butter Room Temp (1 ½ Cups)
- 3 Cups All Purpose Flour room temp
- 1 Cup Milk room temp
- 1 tablespoon lemon extract room temp
- 4 large eggs room temp
Instructions
- Preheat oven to 325.
- Prepare a 10-12 Cup Bundt pan with a heavy coating of baking spray or a proper coating of butter and flour
- In the bowl of a stand mixer mix together the sugar and butter until creamy.
- Add to the mix the flour and milk. Mix well.
- Add the eggs, one at a time and mix till well incorporated.
- Pour in the lemon flavoring and mix well.
- Bake at 325 for about an hour and 20 minutes. Start checking at an hour and it could take as long as an hour and a half depending on your oven.
- Remove from the oven to a cooling rack. Allow the cake to sit until room temperature. Then, use a butter knife to very gently release the cake from the pan if it is stuck at all. Invert the pan onto a serving plate.
Notes
- There are NO Substitutions for this cake because it needs everything in there to make a perfect cake.
- Soften the butter properly - allow it to sit out for at least 4 hours. There's no other way.
- Mix the heck out of this cake, until you add the eggs, then (because they are room temp) you'll only need to JUST mix them in.
- This is a big cake, so it takes a lot of butter and sugar to make it come out right.
- Serve this cake with fresh fruit like strawberries, blueberries and raspberries for a lovely sight.
- Allow this cake to cool completely before attempting to remove from the pan.
Nutrition
A VERSE TO SHARE
This week on a different post on this site, a woman accused Christians of being the hate mongers who are causing all the problems in the world. She included me in that group.
All I could say is that I don't abide by hate because hate isn't what Jesus taught. I hope you see it that way too.
John 15:12
My command is this: Love each other as I have loved you.
Lee Johnson says
Hi Wendy
I n just discovered your website. So excited to try your recipes, they look absolutely delicious. Your lemon pound cake appear to be an VM original version which is great. Just a question. Do you add all ingredients except eggs being last. Alternatively do you mix the butter and sugar then continue with other ingredients. Does it make a difference. I’m excited to try b because it look tender moist and b delicious.
Wendi Spraker says
Hi Lee, in all actuality, I don't think it really matters much how you mix them together. The recipe was given to me by my mother in law and she simply said, "just mix it all together". She didn't have a lot of tolerance for any drawn out nonsense! Just make sure to have room temp eggs and room temp butter. I usually add the eggs last. I cream the butter and sugar together first. My 10 year old neighbor made this cake with no help and it turned out lovely! I bet yours will be good too! Hope this helps and I hope you'll come back often and sign up for the newsletter. I send out weekly "hot cooking tips" and links to the new recipes or links to helpful recipes. Take care!
Adele. A says
Thank you for sharing such a great pound cake recipe!! It turned out fantastic, and very moist!!!
Wendi Spraker says
Adele! Thanks so much for letting me know! I'm going to let my mother in law know too! She will be so excited! 🙂 . Take care!
Adele says
Wendi Hello! How long do you let the bunt set after baking?
Wendi Spraker says
Allow to cool to room temp and then use a butter knife to release the cake from the sides of the pan if it is stuck at all.
Wendi Spraker says
Test aggregate rating
Fiona Manoon says
Delicious lemon cake. Really loved your recipe and your blog.
Thanks for sharing !! Keep Blogging !!
Wendi Spraker says
Thanks Fiona! I appreciate it very much!