Lemon Pound Cake Recipe

A tall slice of buttery lemon pound cake on a white plate over a yellow napkin, with a silver fork alongside.

4.17 stars (60 ratings)

If you love lemon, you've gotta try this lemon pound cake recipe! Just bursting with tangy lemon flavor, and so moist! Made with all butter, for a velvety texture that practically melts in your mouth.

Prep Time15

Cook Time1 20

Total Time1 35

Course: Dessert, Snack

Cuisine: American

Keyword: lemon bundt cake, lemon bundt cake recipe, lemon pound cake, lemon pound cake recipe

Servings: slices

Calories: 510kcal

Ingredients

2 1/2 cups unsalted butter softened
3 cups granulated sugar
6 eggs large
2 teaspoons lemon extract
1/4 cup lemon juice (from about 2 lemons)
2 tablespoons lemon zest (from about 1 lemon)
3 cups cake flour
2 teaspoons kosher salt
1 tablespoon powdered sugar (optional garnish)

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F, generously mist a 12-cup bundt pan with non-stick spray, and dust with flour.
In a large bowl with an electric mixer, cream the butter and sugar together on medium-high speed until pale and fluffy (at least 5 full minutes).
Scrape the bottom and sides of the mixing bowl with a silicone spatula, then beat in the eggs, one at a time, allowing each one to become fully incorporated before adding the next.
Scrape the bottom and sides of the mixing bowl with a silicone spatula, then add the lemon extract, lemon zest, and lemon juice, mixing on medium speed until smooth.
Add the flour and salt, mixing on medium speed until just barely incorporated.
Transfer the batter to the prepared pan, and bake until puffed and springy in the center (approx. 75 to 85 minutes). A bamboo skewer inserted in the thickest part of the cake should come out clean or with a few moist crumbs.
Cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.
Dust with powdered sugar for garnish.

Nutrition