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Old-Fashioned Lemon Pound Cake

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Traditional pound cake is made with equal parts butter, sugar, flour, and eggs. Lemon Pound Cake is a variation on classic pound cake that is flavored with lemon. In this recipe we’ve replaced some of the butter with cream cheese which compliments the lemon flavor really well. We’ve used lemon juice, lemon zest, and lemon extract for a triple hit of lemon flavor. And that’s just the cake batter itself! We’ve also included lemon juice in the icing as well.

This is the ultimate pound cake for lemon lovers. Lemon zest and lemon juice are added to the batter, which lightly perfume the cake with lemon. Then, while the cake is still warm from the oven, it’s doused with lemon syrup to further enhance the lemon flavor. Finally, the cake is drizzled with a tart lemon glaze, which adds a pop of intense lemon flavor to every bite.

This lemon pound cake keeps well for days — in fact, it’s best made a day ahead of time. It freezes well, too. Many thanks to my longtime reader Karen Tannenbaum for inspiring this recipe.


You can use this recipe in a standard bundt cake pan, a tube pan, or you can use 2 standard sized loaf pans. No changes are needed in the amounts in the recipe.


cups white sugar

2 cups all-purpose flour

5 eggs1 cup shortening (such as Crisco®)

5 tablespoons whole milk

1 tablespoon vanilla extract

2 teaspoons lemon extract

1/4 teaspoon baking powder


Preheat oven to 325 degrees F (165 degrees C). Grease two 9×5-inch loaf pans.
Combine sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder in a large bowl; pour into the prepared pans.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

PRO TIP: When using a bundt cake pan t’s important that you grease the pan really well. You can grease the pan with shortening or butter, then dust with flour. Another option is to use “pan release” which is a mixture of shortening, oil, and flour.


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