Old Fashioned Lemon Pound Cake

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Old Fashioned Lemon Pound Cake is bursting with lemon flavor in a perfectly dense and delicious cake. It can easily be made with a bundt cake, tube pan, or two loaf pans.

A traditional pound cake is made with equal parts butter, sugar, flour and eggs. Lemon Pound Cake is a twist on the classic pound cake, flavored with lemon. In this recipe, we’ve replaced some of the butter with cream cheese, which compliments the lemon flavor nicely. We use lemon juice, lemon zest and lemon extract for triple lemon flavor. That’s just the cake batter itself! We also added lemon juice to the frosting.

What kind of pan should I use?

You can use this recipe in a standard bundt cake pan, tube pan, or you can use 2 standard size loaf pans. The amounts in the recipe do not need to be changed.

Pro tip: When using a bundt cake pan, be sure to grease the pan well. You can grease the pan with shortening or butter, then sprinkle with flour. Another option is to use the “pan release“It’s a combination of shortening, oil and flour.

Grease the Bundt Cake Pan

If you enjoyed this recipe, you might be interested in some of my other delicious cake recipes:

Storage: Pound cakes need to be stored in an airtight container to keep them from drying out. Make sure it is completely cool before putting it in a storage container or plastic bag to prevent condensation from forming.

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watchor our facebook pageor provide a corresponding recipe on our website.

A slice of lemon pound cake on a white plate with a slice of lemon on top.

Old Fashioned Lemon Pound Cake is bursting with lemon flavor in a perfectly dense and delicious cake. It can easily be made with a bundt cake, tube pan, or two loaf pans.

Preparation time 15 minute

cooking time 1 Hour 15 minute

total time 1 Hour 30 minute

raw material

Lemon Pound Cake

  • 1 cup salted butter soften
  • 8 ounce cream cheese soften
  • 2 cup sugar
  • 6 big Egg
  • 1/4 cup fresh squeezed lemon juice
  • 1 tablespoon lemon peel
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 3 cup all purpose flour

lemon glaze

  • 1 cup powdered sugar
  • 2 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract


Lemon Pound Cake

  • Preheat oven to 350 degrees. Grease cake pan and dust with flour to prevent cake from sticking.

  • In a large mixing bowl, using a hand mixer, cream butter and cream cheese until light and fluffy. Add sugar and beat until smooth.

  • Add eggs one at a time and beat until smooth. Blend lemon juice, lemon extract, vanilla extract, and lemon zest until combined.

  • Slowly add flour, mixing between additions. Once combined, pour into prepared bundt cake pan.

  • Bake in preheated 350 degree oven for 1 hour and 15 minutes (or up to 1 hour and 30 minutes). Cool in pans 15 minutes, then remove and invert onto wire racks to cool completely.

lemon glaze

  • In a small mixing bowl, whisk together the powdered sugar, lemon juice, and vanilla extract.

  • Once the cake has cooled completely, slowly drizzle the lemon glaze over the top of the cake and let it rest until firm.

Serve: 1piece | Calories: 256kcal | carbohydrate: 35G | protein: 8G | fat: 9G | Saturated fat: 4G | cholesterol: 114mg | sodium: 97mg | Potassium: 99mg | fiber: 1G | sugar: 11G | Vitamin A: 389unit | Vitamin C: 4mg | calcium: 37mg | iron: 2mg