Old-Fashioned Lemon Pound Cake


Old-Fashioned Lemon Pound Cake

Are you looking for a cake like Grandma used to make? This lemon pound cake will take you back in time.


Old-Fashioned Lemon Pound Cake
Old-Fashioned Lemon Pound Cake

Old-Fashioned Lemon Pound Cake is just like the kind Gran used to make and so easy to make. Fresh lemon juice makes it moist and added lemon zest gives it that perfect citrus flavor you love.

This pound cake will brighten up any evening and is a terrific after-dinner treat. Bring it to a family potluck or make it to celebrate a birthday! Flavors like vanilla, lemon, and butter come through in each bite, so you're mouth will be watering well before your first bite.

Get out your Bundt pan. It's time to make your new favorite pound cake.


Serves1 pound cake

Preparation Time25 min

Cooking Time55 min

Cooking Vessel SizeBundt cake pan



  • 1 cup unsalted butter, room temperature
  • 1 2/3 cup sugar
  • 2 teaspoons finely grated lemon zest
  • 1 tablespoon fresh-squeezed lemon juice
  • 1 tablespoon pure vanilla extract
  • 5 eggs
  • 2 cups unbleached flour + 1 teaspoon salt, sifted


  1. Preheat an oven to 325 degrees F.

  2. Butter and flour a bundt pan.

  3. In a large mixing bowl, beat the butter and sugar with an electric beater until the mixture is pale and creamy, about 5 minutes.

  4. Beat in the lemon zest, lemon juice, and vanilla.

  5. Add the eggs, one at a time, beating until just combined after each addition.

  6. Fold in the flour and salt mixture in 2 batches, mixing after each addition until well combined. Be careful not to over mix.

  7. Spoon the batter into the bundt pan and bake for 45 to 55 minutes, or until a skewer poked into the cake comes out clean.

  8. Cover the pan loosely with aluminum foil if the crust browns too quickly.

  9. Remove cake from oven and cool on a wire rack for 10 minutes.

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This is definitely on my menu for next week! This looks so good, and I know it will smell delicious. Pound cake is a wonderful Spring/Easter time dessert. I like it as much as lemon poppyseed cake. I would prefer this kind of cake to chocolate cake any day!

I love this recipe. Pound cakes are a go to for first time bakers. They require simple ingredients that a basic to all baking recipes. This was the first cake I learnt how to bake, it turned out okay and the lemon masks all that egg smell some people might find annoying.

This seems like such a tasty and refreshing recipe, plus it's so simple! My suggestions are to add some fresh blueberries in the batter or perhaps create a very simple blueberry glaze for the top (or even both!) Another good option may be a brown sugar glaze to add some sweetness to the tartness of the lemons.

Lemon pound cake is the best! This one is delicious. I really liked the tip about covering it with foil if it starts to brown to quickly, as it saved my cake! Something that I like to do when it comes out and is mostly cooled is to drizzle it with a glaze made out of icing sugar and a bit of lemon juice. There is something about that tangy and sweet combination that everybody just seems to love. This goes over really well at potluck parties and bake sales! It's always a hit in my house.

I've had lemon cake made from the box mixture and it was delicious. This recipe is easy to follow and the difference is that it gives a more compact cake instead of the fluffy one from the box. Any ideas on a good frosting or icing recipe for this lemon cake?

My guests favorite is cool whip whipped in with lemon curd. I sometimes spread in middle of pound cake as well. Always a hit. Must refrigerate after though

This recipe so simple and almost fool proof. I made a test cake that did not last long at all so I am taking that as a good sign. I plan on making one as a gift and one for Christmas desert. My great grandma used to make them all the time its not her recipe but I am sure she will approve.

I LOVE lemon baked goods, I could eat them all day so it's probably the kind of thing I'd want to make for a large group of people, so I don't go overboard...

Call me old fashioned but this cake tastes really good! I really like how simple this recipe is!

Delicious!! I made this last night for dessert tonight. The only change I made was cutting the vanilla extract in half and adding a half tablespoon of lemon extract. Will serve with fresh berries and whip cream. Thanks!

Can I use all purpose flour??

Can all purpose be used instead of unbleached flour?

do i have to use bundt pan>?? can i use a loaf pan or two??

i make this all the time, it is a xmas tradition, i just wanted to add that i use the lemon juice and half cup of sugar,and pour over cake after it is cooked, i repeat till all lemon mixture is gone. This soaks into top of cake and makes a beautiful tasty lemon cake.

ok. Is that 1/4 tsp salt or a typo?

ok sounds good but how does it rise witout baking powder or baking soda?

It does not rise the way normal cakes do because it is a pound cake. The 5 eggs gives it it's heigth.


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