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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


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.


  • 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


  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.


  • 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