If you’re looking for an outrageously delicious and moist lemon pound cake you’ve come to the right spot!
My hubby claims that it’s perfectly lemony and tastes like Spring. 🍋
Table of contents
I think every good cook should have an amazing dessert up their sleeve and I’m telling you, this could be your winning recipe. Well…it’s either this pound cake or these lemon crinkle cookies are a close match!
This lemon pound cake has a light glaze that gets infused into the cake and the lemon icing adds a whole other level of lemon deliciousness that you can’t skip out on.
You’ll poke holes around the cake with a long tined fork and you’ll spread the light glaze all over the cake. This glaze or “syrup” will sink into the holes and provide even more lemon flavor throughout. (YUM!)
For all of the lemon lovers of the world…this dessert was made for you!
If you’re a bundt cake baker you know starting with good ingredients is key to a successful moist pound cake.
- Butter: Always use softened, room temperature butter (not margarine or spreadable butter) to ensure maximum volume in your cake. I take mine out of the fridge at least an hour before I begin baking!
- Shortening: I like to use a combination of butter and vegetable shortening because it is already partially aerated.
- Eggs: Yes, pound cake requires a lot of eggs and also at room temperature! They help make the bundt cake big, hearty and moist!
- Unbleached all purpose flour: I usually use this flour however you can use cake flour. Using cake flour will result in a more tender crumb!
- Heavy Whipping Cream: this helps to create a very light, soft, tight crumb and makes the pound cake really moist! You can use whole milk in its place if needed.
Like I mentioned above, this moist lemon pound cake recipe has both a lemon glaze (or lemon syrup) and icing for extra lemon flavor. The lemon glaze is simple: fresh lemon juice and powdered sugar or confectioners sugar.
Step by Step Directions:
I love this recipe because even the most amateur baker can make this at home! Just be sure to use my expert tips and tricks below to bake the perfect cake. (See full instructions in the recipe card below). Also, watch the recipe video for extra guidance!
- Preheat the oven to 325°F
- Cream the softened butter and sugar well.
- Meanwhile, sift together dry ingredients in a large bowl: flour, baking powder, salt.
- Beat in the eggs, one at a time.
- Add in the lemon juice, lemon zest and lemon extract.
- Gradually add the flour mixture alternately with the heavy cream or milk.
- Pour into prepared bundt pan & bake.
Expert Tips and Tricks:
- Choosing your pan: Material and color matter! The best type of Bundt pan to use are cast aluminum or coated steel. I prefer the cast-aluminum because it distributes heat quickly and evenly to promote uniform rising, consistent baking and golden crust. (Nordic Ware is the brand I purchase). Note: light colored pans lend perfectly baked cakes and darker surfaces can overly brown crusts.
- Beat butter and sugar for 5-7 minutes: You’ll want to beat well at a medium speed because you need to beat air into the mix. Beat until the butter is fluffy and lighter in color. It’s hard to over-mix at this point so don’t worry about that for this step!
- Don’t over beat the eggs: When you add in each egg one at a time, mix just long enough for the yellow to disappear (about 30 seconds). Beating the eggs too long can result in a collapsed and fragile crust.
- Grease the Bundt pan properly: You will want to make sure every crevice is coated so none of the cake will stick when you invert it. There are a few methods that work well:
- Use shortening & flour: Dip a paper towel in a generous amount of shortening and spread the shortening around the pan, making sure to coat all of its nooks and crannies. Lightly dust the greased pan with flour (using a sift works well for this). Tap and rotate the pan to create a thin, even coating of flour across the pan’s interior. Gently tap out any excess flour over the sink.
- Or spraying the Bundt pan liberally with non stick baking spray and then a light coat of flour works wonders!
- Slow the mixer down: Turning the mixture to a low speed helps to avoid deflating the air you’ve very carefully beaten into the mixture. Using minimal force also helps to prevent overworking the gluten in the flour (over working = dense/heavy cake).
- Be gentle: Over mixing can lead to tough, dense cakes. Gentle handling is key for a fine texture to the cake.
- Let the cake cool before inverting it onto a wire rack: Try not to rush this process. Allow pound cake to cool 10-15 minutes.
Gently press your fingertip near the center and it should slowly spring back. Or use the toothpick method: a toothpick inserted near the center should come out clean.
Turn a cooling rack upside down on top of the pan. Put one hand on the cooling rack and the other under the bundt pan. Then, you flip it! After that, carefully lift the pan from your cake.
Room temp eggs help the eggs retain air and blend more easily. Take the eggs out of the fridge 1 hour before you begin baking.
The butter is softened when you can make a small indentation in the butter with your finger. Butter should keep its shape. If it’s too soft and loses shape, place it back in the fridge for 15-20 minutes or so.
What to pair with this moist lemon pound cake:
This cake is dangerously delicious as is, however here are some fun ways to dress up your cake!
- Fresh berries: strawberries, raspberries, blackberries, blueberries are all great options. (strawberries with whipped cream and mint is amazing!)
- Peaches & Whipped cream
- Chocolate or Nutella with berries
- Lemon Curd
- Greek yogurt, almonds (or pistachios) and honey
- Banana coins and coconut flakes
- A scoop of ice cream and chocolate sauce
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or Instagram. Sign up for my email list, too!
Moist Lemon Pound Cake
- 1 cup unsalted butter, softened (16 Tbsp.)
- 1/2 cup shortening, room temperature
- 3 cups sugar
- 6 large eggs, room temperature
- 1 1/2 Tbsp. lemon zest
- 1 Tbsp. lemon extract
- 2 Tbsp. lemon juice
- 3 cups All-Purpose Flour
- 1 tsp. kosher salt
- 1/2 tsp. baking powder
- 1 cup heavy cream, room temperature (or whole milk)
- 1/2 cup powdered sugar
- 1/4 cup lemon juice
- 1 cup powdered sugar
- 2 Tbsp. lemon juice
- 1 Tbsp. heavy cream
- Preheat the oven to 325°F. Prepare the bundt pan: spray with a non-stick baking spray and sprinkle flour throughout the pan. Shake to coat, and discard any excess flour.
- In the bowl of a stand mixer fitted with a paddle attachement, cream the softened butter, shortening and sugar on medium speed for 5-7 minutes or until butter becomes noticeably lighter in color and fluffy.
- Meanwhile, sift together the flour, baking powder and salt. Set aside.
- Decrease mixture to low and beat in the eggs, one at a time. Beat each egg just long enough for the yellow to disappear (about 30 seconds).
- Add in the lemon juice, lemon zest and lemon extract.
- Gradually add the flour mixture alternately with the heavy cream or milk, beginning and ending with the flour mixture. Beat just until combined after each addition.
- Spoon batter into prepared bundt pan. Gently tap the pan 3-5 times on a work surface to release any air bubbles that may have developed. This will also insure that the batter fills every crevice of the pan.
- Bake for 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10-15 minutes before inverting onto a wire rack. (Note: place a piece of parchment paper, underneath for easy clean-up).
- Make the lemon syrup: in a microwave safe bowl, combine the powdered sugar and lemon juice. Stir to combine and microwave for 1 minute. Poke holes all around the cake with a fork or toothpick and brush the syrup over the cake, letting it soak into the holes.
- Once cake is cooled, mix the ingredients together for the glaze and spoon it over the cake, allowing it to drip down the sides. Slice and enjoy!
- Another tried and true way to grease a bundt pan is to use shortening & flour: Dip a paper towel in a generous amount of shortening and spread the shortening around the pan, making sure to coat all of its nooks and crannies. Lightly dust the greased pan with flour (using a sift works well for this). Tap and rotate the pan to create a thin, even coating of flour across the pan’s interior. Gently tap out any excess flour over the sink.
- When you add in each egg one at a time, mix just long enough for the yellow to disappear (about 30 seconds).
- Bundt pan size: I used a 10-15 cup cap Bundt pan
- To make in a 9×5 inch loaf pan, half the recipe and bake for 45-60 min.
- Storage: it’s best kept at room temperature with an airtight cover for 4-5 days. It can be refrigerated to extend shelf life but it may distort taste and texture.
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie