Lemon Pound Cake

  • 1 hr 30 mins total
  • 20 mins prep
  • 1 hr cook
  • 10 mins Resting Time
  • serves 10 cups

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Lemon pound cake. There are so many variations of pound cake as there are cookbooks written. However,  as the word “pound” describes it, the four main ingredients are all adding to one pound.

The France cousin, we call it a “quatre-quarts” or four quarters.  To determine the amount of butter, milk, flour, and sugar needed, weigh the eggs first to determine how much of the other ingredients you will need.

Using the above method I have been making pound cake all my life. Just change the flavors around a bit, vanilla, lemon, chocolate, dry fruits, and you will have a new version of it.

Not a very sweet dessert it goes well with fresh fruits, ice cream, Chantilly.  Great companions to this very simple and yet very delicious dessert.

TIP:  Well spray or butter and flour the mold as it may stick to the walls and the presentation will not be as attractive. Links below.

Giangi's Kitchen Signature


Nutrition Facts
Lemon Pound Cake
Amount Per Serving
Calories 589 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 19g119%
Cholesterol 174mg58%
Sodium 525mg23%
Potassium 137mg4%
Carbohydrates 70g23%
Fiber 1g4%
Sugar 41g46%
Protein 8g16%
Vitamin A 1033IU21%
Vitamin C 1mg1%
Calcium 65mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Lemon Pound Cake

  • 1 hr 30 mins total
  • 20 mins prep
  • 1 hr cook
  • 10 mins Resting Time
  • serves 10 cups


Original recipe yields 10 servings

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  • 1 ½ cup unsalted butter at room temperature
  • 2 cups granulated sugar
  • 6 large eggs at room temperature
  • 1 tablespoon lemon zest
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup whole milk at room temperature


  1. Preheat the oven to 350F.

  2. In a bowl of a standing mixer fitted with the paddle attachment, beat butter, lemon zest, and sugar at medium speed until fluffy. About 5 minutes, stopping as scraping the sides of the bowl once in a while. Add eggs, one at a time beating well after each addition.

  3. In a medium bowl, whisk together flour, salt, and baking powder. Gradually add flour mixture to butter egg mixture alternating with milk, beginning and ending with flour mixture. Beat well in between each addition.

  4. Spray a 10-cup Bundt pan with baking spray with flour. Pour batter into prepared pan. Firmly tap pan on the counter to settle any bubbles that may have formed.

  5. Bake until a toothpick is inserted and comes out clean, about 1 hour. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.

Products and Equipment used to make this recipe:


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