Lemon Pound Cake Recipe | Yummly
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Lemon Pound Cake

SPOONFUL OF FLAVOR(21)
Dee: "I baked in a smaller pan and gave it 55 minutes b…" Read More
13Ingredients
105Minutes
390Calories
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Lemon Pound Cake

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Ingredients

US|METRIC
10 SERVINGS
  • 1 1/2 cups all purpose flour (185 g)
  • 1/2 tsp. salt
  • 1/4 tsp. baking powder
  • 1/2 cup unsalted butter (room temperature, 113 g)
  • 1/4 cup butter (or shortening room temperature, 50 g)
  • 1 1/2 cups granulated sugar (300 g)
  • 3 large eggs
  • 3 Tbsp. fresh lemon juice (strained)
  • 1 Tbsp. lemon zest
  • 1/2 cup milk (120 ml)
  • 1 cup confectioners sugar (sifted, 110 g)
  • 2 Tbsp. fresh lemon juice (strained)
  • lemon zest (for garnish optional)
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    NutritionView More

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    390Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories390Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol100mg33%
    Sodium200mg8%
    Potassium85mg2%
    Protein5g10%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate58g19%
    Dietary Fiber<1g3%
    Sugars43g86%
    Vitamin A10%
    Vitamin C10%
    Calcium6%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(21)

    Reviewer Profile Image
    Dee 10 months ago
    I baked in a smaller pan and gave it 55 minutes but when I removed the tester pin it was a bit wet. I lowered the temp to 325 F for 5 more min. It is tender inside but had a dryer exterior. Perhaps I’ll bake it at 325 F for an hour. This lemon cake is delicious and bright. You should try it.
    Reviewer Profile Image
    Anita a year ago
    Amazing, very moist. No shortening, used sunflower oil. Would make less glaze next time, had more than enough.
    Reviewer Profile Image
    Kim Halling 2 years ago
    Great! Everyone loved it!
    Reviewer Profile Image
    Vickie 2 years ago
    This cake was delicious!!! Easy to whip up and baked beautifully!! Smelled amazing while it was baking.
    Reviewer Profile Image
    J Rags 2 years ago
    This is a keeper! I added a 1/4 cup of coconut flour & 1 & 1/4 cups of AP flour...experimenting...the cake was moist & lemony. Lemon extract could work in this recipe if you don’t have fresh lemons.
    Reviewer Profile Image
    Katlego Sithole 2 years ago
    Turned out wonderfully and easy to make
    Reviewer Profile Image
    Linda 2 years ago
    Awesome!Will make again.
    Reviewer Profile Image
    SirCooksAlot 2 years ago
    This was really good and sweet! But a little too sweet. Definitely making this again! (But with less sugar)
    Reviewer Profile Image
    Marcella Lopez 2 years ago
    This was ok. Takes longer then 60 min. If I made again would add more lemon to the batter and less to the frosting
    Reviewer Profile Image
    G 2 years ago
    Delicious and used almond flour with regular flour, substituted sugar with date sugar
    Reviewer Profile Image
    Lauri 2 years ago
    Amazing!!!! Best cake I’ve ever made. Super easy to make. Will keep this one for sure!
    Reviewer Profile Image
    Vicki 2 years ago
    Very good would make again
    Reviewer Profile Image
    Samuel Cline-Webb 2 years ago
    Delicious, upped the lemon zest for more zing. Very flavorful and moist
    Reviewer Profile Image
    Allen 2 years ago
    Delicious! Will make again
    Reviewer Profile Image
    nvdjazzy 2 years ago
    I have made this cake a couple of times and my whole family loves it. Really yummy.
    Reviewer Profile Image
    andreea u. 2 years ago
    Really nice taste, loved it! As a trick, mix the egg yolks separately until fluffy and add them to the batter. This will make the cake less dense and rise a lot more. I also make it in smaller forms as I have zero patience and I want it done as soon as possible.
    Reviewer Profile Image
    theresa penner 3 years ago
    Perfect! Make this weekly.
    Reviewer Profile Image
    Regula 3 years ago
    It was amazing! I made it for my family over the holidays and I couldn’t have asked for a bigger hit! It’s the perfect amount of lemon and has the fluffiest consistency. I did take it out at 47 minutes because it had browned wonderfully and it was cooked perfectly. I’ll definitely make this again!
    Reviewer Profile Image
    Macky O 3 years ago
    Great recipe, but in a glass pan it takes way longer than 60 min, I generally have to add about 15-20 min more to get rid of the raw dough in the middle.
    Reviewer Profile Image
    Hall 3 years ago
    delicious & so moist. was an instant hit.
    Reviewer Profile Image
    Mojo J. 5 years ago
    Very moist and delicious treat! Will definitely make again.

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