The Perfect Lemon Pound Cake
Indulge in this rich, zesty Lemon Pound Cake, featuring citrusy notes, a tender crumb, and buttery goodness—perfect for any occasion!
What will I need for this recipe?
Unsalted Butter – Provides richness and a tender, moist texture.
Granulated Sugar – Sweetens the cake and helps create a golden crust.
Lemon Zest – Adds bright, citrusy flavor to complement the sweetness.
Eggs – Bind ingredients, add structure, and contribute to a fluffy texture.
Vanilla Extract – Enhances overall flavor with warm, sweet notes.
Lemon Extract (Optional) – Intensifies the lemon flavor for extra zing.
Almond Extract – Adds a subtle nutty depth to the cake.
White Lilly Self Rising Flour – Ensures a light, tender crumb; alternative requires all-purpose flour and baking powder.
Salt – Balances the sweetness and enhances all flavors.
Buttermilk – Adds tanginess and keeps the cake moist.
Whole Milk – Provides richness and ensures a smooth batter consistency.
How to make Lemon Pound Cake
Arrange oven rack to center of your oven and preheat the oven to 325F. Thoroughly grease with oil or shortening (or Bakers Joy spray if you don’t want to use shortening and flour) and flour a 12-cup bundt pan or 10″ tube pan. Be sure to tap/shake out excess flour or, rather than greasing/flouring you may spray with baking spray.
In the bowl of a stand mixer, beat together butter and sugar and lemon zest on medium-speed until creamy, well-combined and batter is lightened in color. This should take 5-7 minutes.
Add eggs, one at a time, stirring well after each addition. Scrape the sides and bottom of the bowl and fold in vanilla extract and lemon extract . The mixture should be very smooth, light, and creamy when finished.
In a separate bowl, whisk together flour, baking powder, and salt. If using WhiteLilly or Swans Down, just sift with salt into a large bowl.
On low-speed, alternate adding the flour mixture and milk/buttermilk to the butter batter, starting and ending with the flour mixture.
Pour your batter into a bundt pan and bake on 325F for 60-75 minutes or until a wooden skewer or toothpick inserted in the thickest part of the cake comes out clean or (preferably) with a few moist crumbs. If you have a lighter-colored bundt pan, it may take longer in the oven. Allow to cool for 10-15 minutes before turning over onto a baking rack. SERVE AND ENJOY!
Lemon Pound Cake
Ingredients
- 32 TBSP Unsalted Butter Softened (4 sticks)
- 3 Cups Granulated Sugar
- 2-3 Lemon Zest
- 6 Large Eggs Room temperature
- 2 TSP Vanilla Extract
- 1 TSP Lemon Extract Optional
- 1/2 TSP Almond Extract
- 3 Cups White Lilly Self Rising Flour or All Purpose Flour combined with 1 tsp baking powder
- 3/4 TSP Salt
- 1/3 Cup Buttermilk Room temperature
- 2/3 Cup Whole Milk Room temperature
Instructions
- Arrange oven rack to center of your oven and preheat the oven to 325F. Thoroughly grease with oil or shortening (or Bakers Joy spray if you don't want to use shortening and flour) and flour a 12-cup bundt pan or 10" tube pan. Be sure to tap/shake out excess flour or, rather than greasing/flouring you may spray with baking spray.
- In the bowl of a stand mixer, beat together butter and sugar and lemon zest on medium-speed until creamy, well-combined and batter is lightened in color. This should take 5-7 minutes.
- Add eggs, one at a time, stirring well after each addition. Scrape the sides and bottom of the bowl and fold in vanilla extract and lemon extract . The mixture should be very smooth, light, and creamy when finished.
- In a separate bowl, whisk together flour, baking powder, and salt. If using WhiteLilly or Swans Down, just sift with salt into a large bowl.
- On low-speed, alternate adding the flour mixture and milk/buttermilk to the butter batter, starting and ending with the flour mixture.
- Pour your batter into a bundt pan and bake on 325F for 60-75 minutes or until a wooden skewer or toothpick inserted in the thickest part of the cake comes out clean or (preferably) with a few moist crumbs. If you have a lighter-colored bundt pan, it may take longer in the oven. Allow to cool for 10-15 minutes before turning over onto a baking rack. SERVE AND ENJOY!
FAQ
What can I use if I don’t have buttermilk?
You can substitute with whole milk mixed with 1 tablespoon of lemon juice or vinegar.
Can I skip the lemon or almond extract?
Yes, you can omit them or substitute with more vanilla extract for a milder flavor.
Can I add a glaze or frosting?
Absolutely! A lemon glaze or powdered sugar drizzle pairs wonderfully with this cake.
I Hope You Enjoy This Recipe!
If you try the recipe, don’t forget to rate the recipe, and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #onestopchop, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen!
Dave, If using whole milk with lemon juice for buttermilk, would this be 1/3 cup plus 2/3 cup whole milk. this sounds delicious, can’t wait to make it.
Do you mean the zest of 2 – 3 lemons or 2 – 3 tsp’s of zest?
I used the zest of 2-3 lemons in the dish to give it a punch of flavor, however, you can absolutely adjust the amount based on your preference. I hope you enjoy!