Go Back
Lemon Pound Cake
Print Recipe
5 from 1 vote

Homemade Lemon Pound Cake

Homemade Lemon Pound Cake is made from scratch, buttery and delicious. Enjoy plain or drizzled with my Lemon Glaze. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: #poundcake, easyrecipe, homemadelemonpoundcake, lemonpoundcake
Servings: 1 pound cake
Calories: 3813kcal

Equipment

  • 1 hand-held electric mixer or use a stand mixer
  • 1 12-cup Bundt pan or tube pan

Ingredients

Lemon Pound Cake

  • 2-3/4 cups all-purpose flour Sifted, spooned and leveled.
  • 2 teaspoons baking powder Make sure it's active before using.
  • 1/2 teaspoon salt
  • 2 cups (4 sticks) unsalted butter
  • 1-3/4 cups granulated sugar
  • 6 large eggs, room temperature
  • 1-1/2 teaspoons pure lemon extract
  • No-Stick Baking Spray with Flour Use to grease 12-cup tube pan or Bundt pan.

Lemon Glaze

  • 2 cups confectioners sugar
  • 2 tablespoons confectioners sugar
  • 2 tablespoons evaporated milk or whole milk
  • 1/4 cup fresh lemon juice seeds removed
  • 1 teaspoon fresh lemon juice (optional) for extra tang

Instructions

Lemon Pound Cake

  • Preheat oven to 350 degrees F.
  • Sift 3 cups (more than recipe calls for) of all-purpose flour into a bowl.
  • Lightly spoon sifted flour into measuring cup. Level with smooth end of a knife. Pour into a separate medium bowl. Repeat for 2-3/4 cups. Pour remainder back into the flour container.
  • In medium bowl, whisk together prepared all-purpose flour, baking powder and salt. Set aside.
  • In large bowl, mix softened butter, sugar and eggs with an electric mixer until light and fluffy. Add eggs one at a time. Beat well after each addition.
  • Add pure lemon extract. Beat until well combined.
  • Add flour mixture and beat on low for ONLY 1 minute. Scrape bottom and sides of bowl.
  • Use a spatula or spoon to scoop batter from bowl into a greased 12-cup tube pan or Bundt pan.
  • Bake in preheated oven for 1 hour and 15 minutes. Adjust oven temperature if necessary. Cool in pan for 15 minutes before removing and inverting onto a wire rack to cool completely.
  • After removing from oven, place "cake in the pan" on a rack or a thick folded towel. Allow pan to stand at least 20 minutes. This will help the cake release from the pan without sticking to the sides or bottom.
  • Lightly tap pan on counter until the entire cake moves around easily. If it doesn't move, gently run a rubber spatula along the sides of the pan and around the tube to loosen cake.
  • Carefully invert on a plate or rack and allow to cool another 15 minutes.

Lemon Glaze

  • In a medium saucepan, stir together powdered sugar, evaporated milk and 1/4 cup lemon juice.
  • Warm over medium heat until bubbles form around edges. Stir constantly until sugar dissolves.
  • Remove from heat. Taste a cooled sample. If more tang is desired, add the additional teaspoon of lemon juice.
  • Pierce holes around top of pound cake. Slowly drizzle Lemon Glaze all of the top. Or drizzle over individual servings.