This Lemon Pound Cake is a true gem, passed down from my mom and sure to become a favorite in your family too. It’s bursting with bright lemon flavor, has a melt-in-your-mouth texture, and is surprisingly simple to make.
Unlike some finicky cakes, this recipe is straightforward and uses everyday ingredients. No fancy equipment needed, just a couple of bowls and a mixer! In about an hour and a half, you’ll be cooling off a golden loaf cake that’s perfect for afternoon tea, a summer potluck, or anytime you need a taste of sunshine.
Prep time: 15 mins | Bake time: 70 mins + cooling | Total time: 85 mins
Ingredients
- 1 cup unsalted butter, softened
- ½ cup shortening
- 3 cups granulated sugar
- 5 large eggs
- 1 tablespoon grated lemon zest (use the yellow part of the peel!)
- 1 tablespoon lemon extract (pure extract for the best flavor)
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 cup whole milk
For the Frosting
- ¼ cup unsalted butter, softened
- 1 ¾ cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon zest </div>
Instructions:
- Cream Together the Butter and Sugars: In a large bowl, cream together the softened butter, shortening, and sugar until light and fluffy. This will take about 5 minutes with an electric mixer on medium speed.
- Beat in the Eggs One at a Time: Add the eggs one at a time, beating well after each addition. You want the batter to be smooth and well combined.
- Add the Lemony Zest and Extract: Stir in the lemon zest and extract. Take a deep breath and enjoy that lovely lemon aroma!
- Dry Ingredients in, Milk in Too! In a separate bowl, whisk together the flour, salt, and baking powder. Then, alternately add the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix just until combined, be careful not to overmix.
- Bake until Golden Brown: Pour the batter into a greased 10-inch fluted tube pan. Bake at 350°F for 70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Let the cake cool for 10 minutes in the pan before inverting it onto a wire rack to cool completely. Resist the urge to dig in right away – a cool cake will slice and frost much better.
- Make the Luscious Lemon Frosting: While the cake cools, whip up the frosting! In a small bowl, cream together the softened butter and powdered sugar until smooth. Then, beat in the lemon juice and zest until you have a spreadable frosting.
- Frost and Enjoy! Spread the lemon frosting over the top of the cooled cake. Now grab a fork and savor that delightful lemon flavor!
Servings: 16 slices
This recipe is a winner – easy to make, bursting with lemon flavor, and sure to be a crowd-pleaser. So ditch the store-bought cakes and bake a sunshine-filled lemon pound cake today!
