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    Bless This Mess > Recipes > Desserts > Cakes

    Lemon Pound Cake

    Published: Sep 14, 2021 · Modified: Sep 14, 2021 by Melissa · Leave a Comment

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    top view of a loaf of lemon pound cake next to lemon slices with the words "Lemon pound cake" written at the bottom
    slices of lemon pound cake on a plate with the words "lemon pound cake" written at the top
    top picture is of 2 slices of lemon pound cake on a plate, bottom picture is of a loaf of lemon pound cake with lemon slices next to it and the words "lemon pound cake" written in the middle
    top view of lemon pound cake cut in slices next to lemon wedges with the words "lemon pound cake" written at the top

    Lemon Pound Cake that is incredibly soft, moist, and bursting with lemon flavor. This cakes is a perfect dessert to add some sunshine to your day. 

    This recipe for lemon pound cake tastes so light and fresh. Even if lemon isn’t your favorite flavor, I think you will be surprised at how much you will like this pound cake. The lemony glaze on top really makes the cake in my opinion.

    top view of lemon pound cake sliced up on a tray with lemons next to it

    Lemon Pound Cake

    Lemon pound cake is easy to make from scratch. Aside from maybe the lemons, you most likely have all of the necessary ingredients in your kitchen right now. This is my tried and true recipe that turns out delicious every time. 

    You can bake lemon pound cake in a typical loaf pan or you can use a bundt pan. Using a bundt pan makes the presentation of the cake a little more beautiful. If you go that route be sure to adequately grease the pan to ensure it doesn’t tear when removing it. 

    I love to serve lemon pound cake for any type of shower, a Sunday dinner dessert, or a fun breakfast treat. This cake will elevate any occasion for the better because it is bright, cheery, and tastes incredible. 

    Lemon pound cake slices on a plate with ice cream and a lemon pound cake loaf in the background

    Do I need to use fresh lemons for this recipe?

    My recommendation is to use fresh lemons versus the bottles you can buy at the store. Using freshly squeezed lemons will really kick up the flavor!

    Should pound cake ingredients be room temperature?

    I know it doesn’t seem like it would make that much of difference if you used cold ingredients straight from the fridge, but it does. When the ingredients (especially butter) are at room temperature they are able to be creamed together easier and the texture of the cake will be better. This could be the difference between a failed pound cake and a successful one!

    How long is lemon pound cake good for?

    Lemon pound cake stays best when stored at room temperature and wrapped tightly. It will be good for about 3-4 days like this. Pound cake freezes well too.

    top view of lemon pound cake sliced up on a tray with lemons next to it

    More lemon recipes:

    • North Carolina Lemon Pie
    • 8 Different Homemade Lemonade Recipes
    • Lemon Poppy Seed Muffins
    • Lemon Bars
    • Easy Lemon Meringue Pie

    If you’ve tried this lemon pound cake recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories AND add your photo to your comment so that other can see your creation

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    top view of lemon pound cake sliced up on a tray with lemons next to it

    Lemon Pound Cake


    • Author: Melissa Griffiths - Bless this Mess
    • Total Time: 1 hour 20 minutes
    • Yield: Serves 12 1x
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    Description

    Lemon Pound Cake that is incredibly soft, moist, and bursting with lemon flavor. This cakes is a perfect dessert to add some sunshine to your day.


    Ingredients

    Scale
    • 1 ½ cups cake flour
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1 ¼ cups sugar
    • 4 large eggs, room temperature
    • 1 ½ teaspoons vanilla extract
    • 2 tablespoons lemon zest
    • 1 tablespoon lemon juice
    • 16 tablespoons unsalted butter, melted and hot

    Instructions

    1. Preheat oven to 350℉. Grease loaf pan with butter then dust with flour to coat bottom and sides of the pan. Dump out any excess flour. 
    2. Process sugar, eggs, vanilla, lemon zest, and lemon juice together in a food processor until combined, about 10 seconds. 
    3. With the food processor running, add hot melted butter in a steady stream until incorporated. 
    4. Pour mixture into a large bowl. 
    5. Sift flour into the egg mixture, in three additions. Whisk to combine flour and egg mixture after each addition, until just a few streaks of flour remain. Whisk the batter gently until almost no lumps remain. 
    6. Pour batter into the prepared pan, smooth the top of the batter, and gently tap the pan on the counter to settle the batter.  
    7. Bake the cake for about 50 minutes ( if 8 ½ by 4 ½ inch loaf pan) or 45 minutes (if 9 by 5 inch loaf pan), rotating pan halfway through baking. The cake is done when the toothpick comes out clean after being inserted in the center.
    8.  Let cake cool in the pan for 10 minutes. After removing from pan, let it cool completely.

    Notes

    • I've made this without the food processor a few times and it turns out great still.
    • You can find the vanilla version for this pound cake recipe here. 
    • Prep Time: 30 min
    • Cook Time: 50 min
    • Category: dessert
    • Method: bake
    • Cuisine: American

    Keywords: lemon pound cake, lemon pound cake recipe, how to make pound cake, easy lemon pound cake, easy lemon pound cake recipe

    Did you make this recipe?

    Tag @blessthismessblog on Instagram and hashtag it #blessthismess

    When life hands you lemons, make this Lemon Pound Cake. It is sure to brighten your day and satisfy your tastebuds.

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    Melissa is dedicated to helping parents figure out the nightly questions, "What's for Dinner?!" with her no-fuss approach to cooking. Read more...

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