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Lemon Pound Cake Recipe

Welcome to our kitchen, where we dive into the delightful world of Lemon Pound Cake! If you’re craving a slice of moist, tangy goodness, you’re in the right place. Let’s embark on this culinary adventure together and create a Lemon Pound Cake that will leave your taste buds dancing.

History and Origins

The Lemon Pound Cake has a rich history dating back to the 18th century. Its origins can be traced to Europe, where it was initially known as “pound cake” due to its traditional recipe that called for a pound each of butter, sugar, eggs, and flour. The addition of lemon to this classic recipe adds a zesty twist, creating a beloved variation enjoyed worldwide.

Tools, People, and Cooking Time

Before we dive into the recipe, let’s gather our tools. You’ll need two loaf pans or one large Bundt pan. This recipe is perfect for a solo baking adventure or for involving a friend or family member. The cooking time is approximately 60-70 minutes, ensuring your kitchen is filled with the irresistible aroma of freshly baked Lemon Pound Cake.

Ingredients and Substitutions

Let’s take a closer look at the ingredients:

  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • 3/4 tsp salt
  • 3 cups sugar
  • 1 cup unsalted butter, room temperature
  • 1/2 cup shortening, room temperature
  • 5 large eggs
  • 1 cup whole milk
  • 6 Tbsp lemon juice
  • 1 lemon, zested

If you find yourself missing an ingredient, here are some possible substitutions:

  • Replace unsalted butter with salted butter (adjust salt accordingly).
  • Use vegetable oil instead of shortening.
  • Consider buttermilk as a substitute for whole milk.
  • Experiment with orange or lime juice for a unique citrus twist.


Let’s turn our attention to the step-by-step process of creating the perfect Lemon Pound Cake:

    1. Preheat your oven to 350°F.
    2. Spray or butter and flour your chosen baking pans.
    3. Sift together the all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
    4. Using an electric mixer, cream together the butter, shortening, and sugar until light and fluffy.
    5. Add the eggs one at a time, beating well after each addition.

Top 4 Mistakes and How to Avoid Them

Mistake 1: Overmixing the Batter

Overmixing can lead to a dense cake. Gently fold the dry ingredients into the wet ingredients to maintain a light and airy texture.

Mistake 2: Incorrect Oven Temperature

Ensure your oven is properly preheated. An incorrect temperature can result in uneven baking. Use an oven thermometer for accuracy.

Mistake 3: Neglecting the Zest

The lemon zest adds a burst of flavor. Don’t skip it! Grate the lemon carefully to include only the outer, flavorful layer.

Mistake 4: Not Allowing the Cake to Cool

Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack. This prevents crumbling and ensures a perfect texture.


Q1: Can I use margarine instead of butter?

A: While butter is recommended for its rich flavor, margarine can be used as a substitute. However, the taste may vary slightly.


Congratulations! You’ve successfully navigated the art of crafting a mouthwatering Lemon Pound Cake. Whether you’re a baking enthusiast or a novice in the kitchen, this recipe is sure to bring joy to your taste buds. Share your creation with friends and family, and let the citrusy aroma fill your home with warmth and happiness.

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