Lemon Pound Cake

I love cake in all forms. Layered. Sheet cakes. Cupcakes. Bundt cakes. Pancakes. Most especially, pound cakes.

I’ve been racking my brain for weeks trying to create a new cake for Easter, but bunnies, marshmallow peeps, chicks, and carrots just weren’t appealing to me.

I wanted something that 1) you would actually make, and 2) reminded you of spring!

I adapted my great-grandmother’s classic pound cake recipe to create this refreshing lemon-flavored pound cake.

This cake is dense, delicious, and perfect just on its own. If you wanted to dress it up a bit for Easter dinner, you could totally add some berries and whipped cream to the plate, a scoop of vanilla ice cream, or the scrumptious lemon glaze that I added. Yum. You can’t go wrong here.

If necessary, wait until it is completely cooled to slice and serve.

Lemon Pound Cake

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Prep Time 15 minutes
Cook Time 1 hour 25 minutes


  • 1 cup salted butter
  • ½ cup shortening butter flavored
  • 3 cups sugar
  • 6 eggs
  • Zest of one lemon
  • ¼ cup freshly squeezed lemon juice
  • ¾ cup evaporated milk
  • 3 cups all-purpose flour
  • ½ tsp baking powder


  • Cream together butter, shortening, and sugar until white and fluffy in appearance. About 2 minutes.
  • Add lemon zest, lemon juice, milk, and eggs. Mix on medium speed for 3 minutes. The batter will look lumpy and curdled, and you will think you have done something wrong. You haven’t, trust me!
  • Scrape down the sides of the bowl. Then add the flour and baking powder. Mix on high for 7 minutes. Your batter should be thick, luscious, and fluffy.
  • Pour batter into a greased bundt pan and place into an oven heated to 325 degress .
  • Bake for 1 hr and 25 minutes. DO NOT OPEN THE OVEN DOOR!! Just don’t do it, okay?
  • Let the cake cool in the pan for 10 minutes. Flip cake onto desired cake plate.
  • (Optional) Top immediately with the lemon glaze.

Lemon Glaze

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  • 1 cup powdered sugar
  • Juice of 2 lemons


  • Mix with a fork until smooth and runny. Add more lemon juice if necessary. The glaze should run off your fork.


I like to drizzle it on while it is still steamy hot. That way the cake soaks in all that flavor.

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