Lemon Pound Cake Recipe

Name: Lemon Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cup all-purpose flour; 1 tbsp baking powder; 3/4 tsp salt; 3 cup sugar; 1 cup unsalted butter, room temp.; 1/2 cup shortening, room temp.; 5 large eggs; 1 cup whole milk; 6 tbsp lemon juice; 1 lemon, zested

Servings: persons

1
Preheat oven to 350
2
Spray or butter and flour 2 loaf pans or 1 large bundt pan.
3
Sift flour, baking powder and salt into medium bowl.
4
Set aside
5
Using electric mixer, cream together butter, shortening and sugar.
6
Add eggs one at a time, beating until well blended after each one.
7
Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture.
8
Beat at low speed just until blended after each addition.
9
Mix in lemon juice and zest.
10
Pour batter into prepare pan.
11
Bake cake until tester inserted into center comes out clean, about 55 minutes.
12
Cool cake in pan for 15 minutes.
13
Turn cake out onto rack and cool completely.

1548

kcal

Calories

Fat

230

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cup all-purpose flour, 1 tbsp baking powder, 3/4 tsp salt, 3 cup sugar, and more.

Yes, Lemon Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Pound Cake

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