Lemon Pound Cake Recipe

This Lemon Pound Cake Recipe is bright, buttery, and irresistibly tender. Inspired by the famous Ritz Carlton version, it’s the perfect balance of rich flavor and fresh citrus aroma. Every slice offers a dense yet moist crumb, a golden crust, and that unmistakable lemony zing that wakes up your taste buds. Whether you serve it with vanilla ice cream, fresh fruit, or a drizzle of glaze, this homemade cake delivers bakery-quality results right from your own kitchen. It’s ideal for brunches, gatherings, or anytime you want a comforting dessert that never fails to impress.

Why This Recipe Works

Perfect texture and bold lemon flavor

This pound cake combines butter, shortening, and eggs to achieve a smooth, rich texture that stays moist for days. The lemon juice and zest bring brightness without overpowering the sweetness, while milk gives the batter a creamy consistency that bakes beautifully. The result is a cake that’s perfectly soft inside with a golden exterior that cracks slightly on top, giving it that classic homemade look.

Ideal for any occasion

This recipe is a crowd-pleaser. It’s elegant enough for parties but simple enough for weekday baking. You can serve it warm with ice cream or slice it cold with tea or coffee. It’s also excellent for potlucks because it holds its shape, stays fresh for days, and slices neatly. Its combination of buttery depth and zesty lemon makes it a dessert that appeals to everyone.

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Ingredients and Substitutions

What you’ll need

This recipe calls for classic baking staples that come together to create the ultimate lemon cake:

• Three cups all-purpose flour
• One tablespoon baking powder
• Three quarters teaspoon salt
• Three cups sugar
• One cup unsalted butter, room temperature
• Half a cup Crisco shortening
• Five large eggs
• One cup whole milk
• Six tablespoons lemon juice
• One lemon, zested

Each ingredient plays an important role. The butter and shortening provide richness and moisture, while the sugar creates structure and sweetness. The eggs and milk ensure a tender crumb, and the lemon juice and zest add brightness and a refreshing finish.

Optional additions

You can customize this pound cake to suit your preferences. Add a teaspoon of vanilla extract for warmth or a handful of poppy seeds for a hint of texture. You can also make a simple glaze by whisking together powdered sugar and lemon juice to drizzle over the cooled cake. If you prefer a lighter flavor, use less zest or add a touch of almond extract.

How to Make Lemon Pound Cake

Preparing the pan and batter

Preheat your oven to three hundred fifty degrees Fahrenheit. Spray or butter a fifteen-cup Bundt pan, then dust lightly with flour to prevent sticking. In a medium bowl, sift together the flour, baking powder, and salt. This helps the cake rise evenly and prevents lumps. In a large mixing bowl or stand mixer, cream together the butter, shortening, and sugar until light and fluffy, about four to five minutes. Add the eggs one at a time, mixing well after each addition.

Adding lemon and dry ingredients

Add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour. Mix at low speed until each addition is just combined. Be careful not to overmix, as this can make the cake dense. Stir in the lemon juice and zest, making sure everything is evenly distributed. Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release any trapped air.

Baking and Cooling

Baking to perfection

Place the cake in the preheated oven and bake for about fifty five minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden brown on top and slightly pulling away from the edges. Avoid opening the oven door too early, as sudden temperature changes can cause the cake to fall.

Cooling for the best texture

Let the cake cool in the pan for fifteen minutes before gently inverting it onto a wire rack. This allows the structure to set while maintaining moisture. Cool the cake completely before slicing or glazing. A fully cooled cake has the best texture and slices cleanly without crumbling.

Tips for Perfect Results

Cream the butter and sugar thoroughly

Creaming butter and sugar long enough is the key to achieving the soft, tender crumb that pound cake is known for. Mix them until the mixture is light and pale, about four to five minutes. This step traps air in the batter and gives the cake its lift.

Measure flour correctly

To avoid a heavy cake, measure flour using the spoon and level method. Gently spoon flour into your measuring cup and level it off with a straight edge. Never pack the flour into the cup, as this adds too much and can make the cake dense. Follow the same careful measurement for all dry ingredients to maintain balance.

Flavor Variations

Adding creative twists

This lemon pound cake is versatile and can be adapted easily. Add a teaspoon of lemon extract if you love bold citrus flavor, or swirl in blueberry preserves before baking for a fruity twist. You can also make a glazed version by combining powdered sugar with lemon juice and drizzling it over the cooled cake for an extra touch of sweetness.

Related recipes to explore

If you enjoy bright and fruity desserts, you’ll love the Easy Triple Berry Dump Cake for its quick preparation and delicious flavor. Like this lemon pound cake, it uses simple ingredients and delivers big results with minimal effort. Both recipes are perfect examples of how classic baking techniques can yield beautiful, crowd-pleasing desserts.

Serving Suggestions

Simple yet elegant presentation

This lemon pound cake is wonderful on its own, but you can dress it up for special occasions. Serve each slice with a scoop of vanilla ice cream and a few fresh berries for color. A light dusting of powdered sugar makes it look bakery-perfect without much effort. For brunch, pair it with a pot of tea or coffee and let guests help themselves to slices of this rich, aromatic cake.

When and how to serve

This cake is ideal for brunches, birthdays, and family dinners. It travels well and maintains its texture even after a day or two, making it great for gifting or potlucks. Its balance of sweet and tangy flavors means it appeals to all palates, from kids to adults. You can even serve it slightly warm for an extra buttery experience.

Storage and Freezing

Keeping it fresh

Once the cake has completely cooled, store it in an airtight container at room temperature for up to four days. If you want to keep it longer, refrigerate it for up to a week. Allow refrigerated slices to come to room temperature before serving for the best flavor and texture.

Freezing for later

This cake freezes very well. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. It can be frozen for up to three months. To thaw, leave it at room temperature for several hours. The flavor and texture remain rich, moist, and buttery.

FAQ

Can I bake this cake in a loaf pan?
Yes, you can divide the batter between two standard loaf pans. Adjust the baking time to around fifty minutes and check for doneness with a toothpick.

Can I add a glaze?
Yes. A simple glaze made from powdered sugar and lemon juice adds a beautiful sheen and enhances the lemon flavor. Pour it over the cooled cake for best results.

Can I use margarine instead of butter?
Butter is recommended for flavor and texture, but margarine can be substituted if necessary. Just ensure it’s full-fat for similar results.

Conclusion

This Lemon Pound Cake Recipe is proof that simple ingredients can create extraordinary flavor. With its buttery crumb, golden crust, and bright lemon finish, it’s a dessert that never disappoints. Whether you serve it for brunch, take it to a party, or bake it for a cozy afternoon treat, this cake delivers every time. It’s tender, flavorful, and elegant—everything a perfect pound cake should be. Once you try it, you’ll understand why it’s the only lemon pound cake recipe you’ll ever need.