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    Home » Dessert Recipes

    PUBLISHED: Apr 19, 2019 · UPDATED: Nov 26, 2022 by Precious · This post may contain affiliate links · 8 Comments

    Lemon Pound Cake

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    This lemon pound cake is so easy to make! It's a good cake to make for parties or the holidays. This recipe yields two loaf cakes which will make up to 20 slices! You can also bake the batter in a bundt pan!

    Lemon Pound Cake Slices

    Happy Good Friday, guys! I love this time of the year. Easter is a season that reminds me so much of the beauty of redemption. I love reflecting on what Christ did for me on the cross. I also love making good food to enjoy with friends and family. Like this Lemon Pound Cake which is citrusy, moist, sweet, good enough for breakfast, dessert or pairing with afternoon tea!

    Just like my Plain Cake, this Lemon Pound Cake is easy enough for beginner bakers to bake. You mix the cake batter with a decent amount of lemon juice and lemon zest (the grated skin of lemon). That's what gives the cake its lemony flavor.

    Lemon Pound Cakes in two loaf pans. Perfect Lemon Pound Cake Recipe

    Some people add lemon extract to the cake for extra lemony taste but I omit it. If you like try adding a teaspoon of lemon extract to your cake and let me know how you like it.

    Also, some people add a little yellow food coloring to their Lemon Pound Cake to give it a little yellow hue. Again, I omit that. Food coloring is not really my thing.

    A slice of lemon pound cake

    I once omitted the red food coloring while making a red velvet cake and tried to make my own natural food coloring with beets. It turned out a "brown velvet cake". Ha. This information is not relevant to this recipe but just thought I should let you know.

    My family loves smearing some sour cream over our pound cake slices to enjoy. I mean, Lemon Pound Cake is great on its own but that smear of sour cream makes it fancy plus it elevates the taste to me.

    If you like, make a glaze to pour over your Lemon Pound Cake. This is a good no-fuss recipe, perfect for making ahead, for potlucks, parties, and so on. If you make it please leave me a review below.

    Perfect Pound Cake

    Happy Easter, friends! Off to breastfeed baby girl!

    Best Lemon Pound Cake Recipe

    Lemon Pound Cake

    Easy Pound Cake Recipe made with fresh lemon juice and lemon zest. Such a great tasting and easy cake!
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: Southern
    Prep Time: 20 minutes
    Cook Time: 1 hour 10 minutes
    Total Time: 1 hour 30 minutes
    Servings: 20 servings
    Calories: 346kcal
    Author: Precious

    Ingredients

    • 3 ¼ cups flour (about 416g) or 1 pound
    • 2 cups butter - softened at room temperature (454g) or 1 pound
    • 8 large eggs
    • 2 cups sugar (402g) or 1 pound
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • Zest of one lemon You get the zest by grating the back of the lemon. Avoid grating the white part as that is bitter.
    • 2-3 tablespoons freshly squeezed lemon juice from 1 lemon
    • ½ cup whole milk

    Instructions

    • Preheat oven to 350 degrees Fahrenheit (180 degrees C). 
    • Rub two 5 by 9-inch loaf pans with butter. Place a tablespoon of flour in each pan then swirl around so the flour coats the pan. Discard the excess flour. 
    • Place sugar and butter in a bowl then cream together using a hand mixer until light and fluffy.
    • Add eggs one at a time to butter and sugar, mixing each time you add until all the eggs are incorporated.
    • Add the milk, lemon juice, and lemon zest then mix until just incorporated.
    • Add half of the flour with the salt and baking powder. Mix well until just combined. Add the remaining flour and mix until just combined.
    • Divide batter evenly between the prepared pans. Level the top.
    • Bake in preheated oven for 1 hour 10 minutes until a toothpick inserted in the middle of both cakes comes out clean.

    Notes

    1. Be careful not to overmix your batter. Once you add the flour, mix until just combined.
    2. To store this cake let it cool completely then tightly wrap with plastic wrap. Store at room temperature for up to 2 days, in the fridge for 1 week and in the freezer for 3 months.
    3. You can bake this Lemon Pound Cake in a 12 cup bundt pan. Note that this will take more time than baking in the loaf pans. I recommend that you start checking the cake around 1 hour. If it is browning quickly without being done inside, loosely cover it with aluminum foil.

    Nutrition

    Calories: 346kcal | Carbohydrates: 36g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 254mg | Potassium: 68mg | Fiber: 1g | Sugar: 20g | Vitamin A: 672IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @preciouscore or tag #preciouscore!

    This post contains affiliate links.

    Lemon Pound Cake slices
    pre-signature-pro

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    About Precious

    Welcome to my core! I am Precious Nkeih, the recipe developer and writer right here on my blog, Precious Core. My goal is to show you insanely delicious recipes you can replicate in your kitchen. And I love to tell stories too. Hope you find recipes here that will make cooking easier for you! Check me out on YouTube at YouTube.com/PreciousKitchen.

    Reader Interactions

    Comments

    1. Awas says

      April 28, 2020 at 8:40 am

      For this recipe do you have to separate the egg white from the yolk?

      Reply
      • Precious says

        April 28, 2020 at 4:04 pm

        No, you don't. I didn't say mention that in the recipe.

        Reply
      • Josephine C. says

        November 15, 2022 at 7:45 pm

        Hi Precious! I would love to make the Lemon pound cake, but only one cake. Would that work if l just cut ingredients in half? P.s. Your recipes look so good. I love to read them l made the pan seared tilapia and it's so good! God bless you and your lovely family. 🤗

        Reply
        • Precious says

          November 18, 2022 at 3:05 pm

          Hi Josephine! Yes, just cut every ingredient in half. Please let me know how it turns out. Glad you loved the tilapia!

          Reply
    2. Massa says

      May 09, 2020 at 6:22 am

      Pls is it that we can use baking powder and baking soda? The receipe says baking powder while the instructions says baking soda

      Reply
      • Precious says

        May 11, 2020 at 7:57 am

        Hi Massa, it is baking powder. Thanks for drawing my attention to that. I have corrected the recipe.

        Reply
    3. Nachi says

      January 26, 2021 at 8:00 am

      Your recipes are so divine like the results. I have tried out all your flour recipes. I am so obsessed with your chinchin recipe and the orange pound cake. I love you so much ma. From Nigeria. I love your meat pie version too.

      Reply
      • Precious says

        January 26, 2021 at 6:30 pm

        Aww thank you so much, Nachi.

        Reply

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