If you are a lemon lover, this old fashioned lemon pound cake will make your dreams come true. The triple-threat of lemon juice, zest and extract ensures that every bite is packed with citrus goodness. But wait, there's more! We also included lemon juice in the icing. Whether you're making it for a book club or a holiday gathering, you can't go wrong with our take on this classic.
Need more lemon desserts in your life? try us 5 Ingredient Lemon Bar or Old Fashioned Creamy Lemon Pie.
Why our recipe?
- Lemon juice, lemon zest and lemon extract ensure this cake packs a lemony punch.
- A little cream cheese adds an extra layer of velvety-thickness to this pound cake.
- It can easily be made in a bundt cake, tube pan or two loaf pans.
Traditionally, pound cakes are made with 1 pound of flour, sugar, butter, and eggs. By replacing some of the butter with cream cheese, we get a velvety consistency that helps keep this pound cake moist. Make it in a bundt pan, a tube pan or two loaf pans. No matter what form it comes in it will be delicious!
Material notes
- Salted butter: If you only have unsalted butter, add 1/4 teaspoon of salt to the batter.
- cream cheese: Be sure to use full-fat cream cheese for the best texture and richness. It needs to be softened at room temperature with butter.
- lemon juice: Fresh lemon juice is strongly preferred for best taste. Bottled lemon juice is muted.
- Lemon zest: Do not forget to squeeze the lemons before juicing them. Stick to the yellow part and avoid grating the white pith, as this can add bitterness.
- Lemon extract: It adds an extra punch of lemon flavor. It is sold in the baking aisle near vanilla extract.
- Vanilla extract: Although this is a lemon-forward cake, the vanilla extract adds a smoothness that enhances the lemon flavor.
- All-purpose flour: Stick with all-purpose for this one. Cake flour should not be used in pound cakes.
PAN option
Bundt pan (10-12 cup capacity): Grease and flour the pan well, especially all the detailed cracks. The batter fits perfectly in a 10- to 12-cup bundt pan. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
Tube pan (9-inch diameter, 12-cup capacity): Similar to a bundt pan but with straight, smooth sides, a tube pan is another great option. Be sure to grease and flour the pan well. Bake time will be similar to the bundt pan, about 1 hour 15 minutes to 1 hour 30 minutes.
Loaf pan (two 9 x 5-inch pans): Divide the batter between two loaf pans. Grease and flour the pans as usual. For loaf pans, the baking time will be slightly shorter, about 60 to 70 minutes. Start testing for doneness at the 60-minute mark by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, it's done.
IMPORTANT: Grease your pans
When using a bundt cake pan, it's important to grease the pan thoroughly to prevent sticking, especially with a dense cake like this pound cake. Due to the intricate design and curves of bundt pans, parts of the cake can stick if there is no stain.
Shortened with flour or butter: The most reliable method is to grease the pan with shortening or softened butter. Make sure you coat every little crease and crevice, then dust evenly with flour. Tap out any excess dough.
Pan Release Mixture (DIY): Another great option is to make your own “pan release” or “cake goop.” It is a simple mixture of equal parts shortening, vegetable oil and flour. Stir until smooth, then brush generously over each surface of the pan.
Store-bought non-stick baking spray with flour: You can use a non-stick baking spray that contains flour, such as Baker's Joy or Pam with Flour. Be sure to coat the pan evenly, spraying thoroughly in all nooks and crannies to avoid sticking. This is the least effective of the three options, but it's better than nothing!
Storage and freezing instructions
room temperature: Store lemon pound cake in an airtight container at room temperature or tightly wrapped in plastic wrap for up to 3 days.
Keep in fridge: If you prefer to store the cake in the refrigerator, wrap it well in plastic wrap or store it in an airtight container. It can be stored in the fridge for up to 5 days.
to coagulate, Wrap individual slices or the whole cake tightly in plastic wrap, then cover with a layer of aluminum foil, or place it in a reusable plastic freezer bag. The cake can be frozen for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before serving.
More delicious bundt cakes…
Watch the video below Where Rachel walks you through each 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 YouTubeour Facebook pageOr here on our website with their respective recipes.
