Lemon Pound Cake Recipe

It’s still summer, and Lemon Pound Cake is where it’s at.

This lemon pound cake is so good, you'll be tempted to eat the whole thing! It's dense, velvety & smooth in texture, and bakes up beautifully

Oh, guys. This recipe is SO good!

It’s a dense pound cake, yet is also velvety and smooth in texture. I love that it bakes up beautifully and has a wonderful outer layer that’s a little crunchy. Meanwhile, the inside is tender and sweet! This is a summer favorite for sure. Not to mention that there’s FROSTING! Who doesn’t love frosting? Pound cake has never been my favorite type of cake, but there’s something about lemon pound cake with frosting and fruit that makes me much less “meh” about pound cake. This is a recipe that will be a hit whenever you make it. Whether it’s a small social gathering, for a birthday, or something to enjoy at home with family. Let them eat cake!

the best pound cake around

Lemon Pound Cake Recipe:

What You Need:

FOR THE CAKE:

1 1/2 sticks of butter
1/2 cup of heavy cream
1 teaspoon of vanilla
6 eggs
1/4 cup of fresh squeezed lemon juice
3 1/2 cups of powdered sugar
3 cups of flour
1 teaspoon of baking powder
pinch of salt

FOR THE FROSTING:

1/2 cup of butter
1 carton of fresh Raspberries – to top the cake
1/2 cup of Crisco butter flavor
4 – 5 cups of powdered sugar
1/4 cup of freshly squeezed lemon juice
1 teaspoon of lemon zest
1 Tablespoon of Neon yellow food coloring gel

COOKS TOOLS NEEDED:

Angel food cake pan
Electric mixer
Piping bag
Rosette piping tip
Cake plate or cake stand
Spatulas
Spoons

What You Do:

1 – First, grease and flour an angel food cake pan, or large tube pan, and set aside.

2 – In the mixing bowl of a stand mixer, place the butter, heavy cream and vanilla, and mix on low until blended, and then turn mixer on high, and mix until fluffy.

3 – Add the eggs, one or two at a time, and blend until completely mixed with the butter mixture, and then turn the mixer on high and mix for 1 minute.

This lemon pound cake is so good, you'll be tempted to eat the whole thing! It's dense, velvety & smooth in texture, and bakes up beautifully

4 – Then, add the lemon juice, and mix well.

5 – Add the powdered sugar a little at a time, and blend until completely incorporated.

6 – In a separate bowl, mix the flour, baking powder, and salt, and sift together until flour is a fine texture.

7 – Add to the mixing bowl a little at a time until all the flour is well blended.

8 – Scrape down the sides of the mixing bowl, and mix all ingredients until blended.

9 – Pour the pound cake batter into the angel food cake pan, and smooth evenly in the pan, so cake will bake evenly.

10 – Place the pan in the oven at 325 degrees for 45 – 60 minutes.

11 – Check the cake after 45 minutes. When a toothpick inserted in the center comes out clean, remove the cake from the oven to a wire rack to cool completely.

angel food cake

12 – While the cake is cooling, make the frosting. First, in the mixing bowl of a stand mixer, add the butter, Crisco, and lemon juice, and mix on low until all ingredients are blended. And then mix on high until fluffy.

13 – Add the lemon zest, and food coloring and mix. (Make sure the color of the icing is really bright, as it will soften a little when the powdered sugar is added)

14 – Add the powdered sugar a little at a time until all the powdered sugar has been added; and then scrape down the sides of the mixing bowl, and blend on high until the icing is fluffy.

This lemon pound cake is so good, you'll be tempted to eat the whole thing! It's dense, velvety & smooth in texture, and bakes up beautifully

15 – When the cake is completely cool, pipe the icing on the top of the cake, and then pipe large rosettes on top of the icing. Place fresh raspberries on top of each rosette, and around the cake. Slice in 2 inch pieces, and serve. Enjoy!

Serves – 10 – 12

*Cake will keep refrigerated for up to 7 days

So, what would you pair your Lemon Pound Cake with?

This lemon pound cake is so good, you'll be tempted to eat the whole thing! It's dense, velvety & smooth in texture, and bakes up beautifully

This lemon pound cake is so good, you'll be tempted to eat the whole thing! It's dense, velvety & smooth in texture, and bakes up beautifully

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17 Comments

  1. You are so right, it is still summer and holding on to every last bit of it that I can. Definitely going to give your lemon pound cake a try. Thanks for sharing it here with us!! <3

  2. I don’t have most of these ingredients on hand but I want to get them (as well as all the mixers and pots and things!) because I recently made lemon bars and omg are they ever tasty! Now I want to bake with everything lemon!!

    Thanks for always sharing some delicious recipes and pretty pictures 😊

    1. I LOVE lemon bars. We make strawberry and raspberry lemon bars too. I’ve been placing online orders lately and it’s magical for groceries.

  3. I love lemon cakes so much. Like you, I’m not a huge fan of plain pound cake, but I love any lemon cake. And any cake with frosting! This looks so good.

  4. Hi Tamara, I don’t think I’ve ever tried pound cake, I know I’ve never made it. I do love anything lemony, from cakes to sauce to pour over chicken! Pinned for future reference.

    xx

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