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4.9 from 174 votes

Moist Lemon Pound Cake

This moist lemon pound cake is infused with the perfect amount of lemon flavor, incredibly buttery, soft, tender and a basically lemon lovers dream come true!

Prep Time
25 mins
Cook Time
1 hr
Additional Time
30 mins
Servings: 14 slices
Calories: 590 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup unsalted butter, softened (16 Tbsp.)
  • 1/2 cup shortening, room temperature
  • 3 cups sugar
  • 6 large eggs, room temperature
  • 2 Tbsp. lemon juice
  • 1 1/2 Tbsp. lemon zest
  • 1 Tbsp. lemon extract
  • 3 cups all-purpose flour
  • 1 tsp. kosher salt
  • 1/2 tsp. baking powder
  • 1 cup heavy cream, room temperature (or whole milk)
Lemon Syrup
  • 1/2 cup powdered sugar
  • 1/4 cup lemon juice
Lemon Icing
  • 1 cup powdered sugar
  • 2 Tbsp. lemon juice
  • 1 Tbsp. heavy cream

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Meanwhile, sift together the flour, baking powder and salt. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Bake for 65-70 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).
  8. 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.
  9. 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!

Notes

  • Bundt pan
  • 9x5 inch loaf pan
  • 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 9x5 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.  

Nutrition Information

Serving 1slice Calories 590kcal (30%) Carbohydrates 78g (26%) Protein 6g (12%) Fat 29g (45%) Saturated Fat 15g (75%) Trans Fat 2g Cholesterol 139mg (46%) Sodium 310mg (13%) Potassium 88mg (3%) Fiber 1g (4%) Sugar 56g (112%) Vitamin A 788IU (16%) Vitamin C 5mg (6%) Calcium 45mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 14slices

Amount Per Serving

Calories 590

% Daily Value*

Serving 1slice
Calories 590kcal 30%
Carbohydrates 78g 26%
Protein 6g 12%
Fat 29g 45%
Saturated Fat 15g 75%
Trans Fat 2g 100%
Cholesterol 139mg 46%
Sodium 310mg 13%
Potassium 88mg 2%
Fiber 1g 4%
Sugar 56g 112%
Vitamin A 788IU 16%
Vitamin C 5mg 6%
Calcium 45mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.