Lemon Pound Cake

I love cake in all forms. Layered. Sheet cakes. Cupcakes. Bundt cakes. Pancakes. Most especially, pound cakes.

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.

 Lemon Pound Cake 

Prep time: 15 minutes
Baking Temperature: 325
Cook time: 1hr 25 minutes

Ingredients

1 cup salted butter
1/2 cup shortening (butter flavored)
3 cups sugar
6 eggs
Zest of one lemon
1/4 cup freshly squeezed lemon juice
3/4 cup evaporated milk
3 cups all-purpose flour
1/2 tsp baking powder

Directions

1. Cream together butter, shortening, and sugar until white and fluffy in appearance. About 2 minutes.

2. Add 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. Scrape 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. Pour batter into a greased bundt pan and place into an oven heated to 325 degress .

5. Bake for 1 hr and 25 minutes. DO NOT OPEN THE OVEN DOOR!! Just don’t do it, okay?

6. Let the cake cool in the pan for 10 minutes. Flip cake onto desired cake plate.

7. (Optional)  Top immediately with the lemon glaze.

For the Lemon Glaze 

  • 1 cup powdered sugar
  • Juice of 2 lemons
  • Mix with a fork until smooth and runny. Add more lemon juice if necessary. The glaze should run off your fork.
  • I like to drizzle it on while it is still steamy hot. That way the cake soaks in all that flavor.