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Lemon Pound Cake
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Lemon Pound Cake

By Mary SusanPrep 15 min · Cook 1 hr 25 min
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I love cake in all forms. Layered. Sheet cakes. Cupcakes. Bundt cakes. Pancakes. Most especially, pound cakes.

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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.

Recipe

Lemon Pound Cake

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Prep
15 min
Cook
1 hr 25 min
Lemon Pound Cake

Ingredients

  • 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

Instructions

  1. 1Cream together butter, shortening, and sugar until white and fluffy in appearance. About 2 minutes.
  2. 2Add 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!
  3. 3Scrape 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.
  4. 4Pour batter into a greased bundt pan and place into an oven heated to 325 degress .
  5. 5Bake for 1 hr and 25 minutes. DO NOT OPEN THE OVEN DOOR!! Just don’t do it, okay?
  6. 6Let the cake cool in the pan for 10 minutes. Flip cake onto desired cake plate.
  7. 7(Optional) Top immediately with the lemon glaze.
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Additional Recipes

Lemon Glaze

Ingredients

  • 1 cup powdered sugar
  • Juice of 2 lemons

Instructions

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

Notes

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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