Ritz Carlton Lemon Pound Cake

The Ritz Carlton Lemon Pound Cake – the only from scratch Lemon Pound Cake recipe you will ever need! It tastes amazing! This recipe never lets me down. Great dessert for a crowd. Serve with vanilla ice cream and fresh fruit.

The Ritz Carlton Lemon Pound Cake - the only from scratch Lemon Pound Cake recipe you will ever need! It tastes amazing! This recipe never lets me down. Great dessert for a crowd. Serve with vanilla ice cream and fresh fruit.

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This recipe is from the Ritz Carlton Cooking School I went to back in August.  I’ve been working my way through some of my favorite dishes at home, and this lemon pound cake was the first recipe I attempted.  I loved the cake when we had it at cooking school, and I wanted to share it with Chicken Legs.

The cake turned out fantastic!  It tasted just like it did at cooking school.  It had a great lemon flavor without being overwhelming.  This is going to be my “go-to” pound cake from now on.  We served it with a big scoop of Blue Bell Homemade Vanilla ice cream.  Perfection!

The Ritz Carlton Lemon Pound Cake - the only from scratch Lemon Pound Cake recipe you will ever need! It tastes amazing! This recipe never lets me down. Great dessert for a crowd. Serve with vanilla ice cream and fresh fruit.
The Ritz Carlton Lemon Pound Cake - the only from scratch Lemon Pound Cake recipe you will ever need! It tastes amazing! This recipe never lets me down. Great dessert for a crowd. Serve with vanilla ice cream and fresh fruit.
slice of lemon pound cake on a plate

The Ritz Carlton Lemon Pound Cake

Yield: 1 10-inch cake
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
The Ritz Carlton Lemon Pound Cake – the only from scratch Lemon Pound Cake recipe you will ever need! It tastes amazing! This recipe never lets me down. Great dessert for a crowd. Serve with vanilla ice cream and fresh fruit.

Ingredients:

  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • ¾ tsp salt
  • 3 cups sugar
  • 1 cup unsalted butter, room temperature
  • ½ cup shortening, room temperature
  • 5 large eggs
  • 1 cup whole milk
  • 6 Tbsp lemon juice
  • 1 lemon, zested

Instructions:

  • Preheat oven to 350ºF. Spray or butter and flour 2 loaf pans or one large Bundt pan.
  • Sift flour, baking powder and salt into medium bowl. Set aside.
  • Using an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating until well blended after each one.
  • Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest.
  • Pour batter into prepared pans. Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans for 15 minutes. Turn cakes out onto racks and cool completely.

Notes:

DO NOT fill your pans to the very top or the cake will overflow!
Leave at least a 1-inch to 1½ inches unfilled. You may have leftover batter.
You can bake this cake in a Bundt Pan or Tube Pan.

Steph

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Comments

  1. The last ingredient is 1 lemon, 1/2 zested. I’m a little unclear about what is meant there. Does that mean you zest half of the peel? (and that’s it)

        1. Still hoping for the answer to clarify this question 🙂 Is it 6 T lemon juice PLUS the juice of one lemon?? Thanks!

  2. Made this yesterday for my mom’s 86th birthday. She loves lemon and everyone loved this pound cake.

  3. I just noticed the instructions say two loaf pans can be used. Sorry I missed that before I asked my question. Hope everyone has a great day!

  4. My god I just made it , it’s so rich fluffy, so moist and light I just want to say thank you so much, it reminds me of my mother who is overseas, tried my mom recipe btw and it wasn’t successful lol, thank you !! This is my go to Bundt cake from now on and I’ll pass the recipes to my young daughter too…

  5. I have tried other lemon pound cake recepies and this is the last one. It took longer in my oven but kept a close eye on it.
    This will be my go to recipe
    Thank you 😊

  6. The cake is delicious, but the lemon juice is not enough to give a distinctive lemon flavor. If I make it again, will use lemon extract to accentuate the favor.

  7. Made this cake 2x in one day. Both of them overflowed in the oven. Why would this happen? Tasted great, made into a trifle with vanilla pudding, strawberries and whipped cream. Just wondering if anyone had a similar experience.

  8. Please someone reply to the ladies who asked if butter can be used instead of shortening!:-) I have the same question…we just don’t do shortening or have shortening. Thank you!

    1. I’ve only made this recipe as written. Without further recipe testing, I can not say how the recipe would turn out if altered.

  9. So my daughter wanted Lemon Pound Cake like the one at Starbucks and I happened upon your recipe. I am a fan of the Ritz Carlton Hotels and so I thought this will work! It was my first time making lemon pound cake or any pound cake really. All I can say is WOW! This came out moist and really deliciously lemony. I used cake flour to get a lighter crumb and I am glad I did. I am an excellent cook but I don’t do cakes often at all and I was so glad these instruction were easy to follow and made a bright, light, and delicious cake. My family just finished eating the cake last night and are asking me to make another this weekend. I am really happy to do so! Thank you so very much for providing your expertise to us home cooks.

  10. I tried this recipe with all Splenda instead of sugar, as an experiment. It came out beautifully – BUT the taste was definitely NOT THERE. But don’t worry, I’m going to try again the pure sugar way. I’d also like to make it vanilla rather than lemon – if I add some milk, how much vanilla should I use? And can I add a little sour cream instead of milk? Thank you.

  11. I made this cake. It’s a beautiful cake. It has great flavor. I would say that it’s really not a poundcake. I would call it a lemon Bundt cake. A poundcake is much denser. This cake is quite fluffy. Maybe I’m being picky but a poundcake is so much different.

    1. Same. I made this twice. It’s delicious. My family does not think it’s a pound cake. Neither do I. It’s not dense. It’s light. Delicious.

  12. Tried and true. Love this pound cake. Have been trying to find one close to my childhood memory of my Aunt’s. I give it 5 stars ⭐️ .

  13. Hi Steph,
    I live in The Netherlands; can you please tell me how you measure your flour – do you scoop and level or pour and level?
    Apparently they both give different amounts of flour.

    I love American recipes but authors rarely mention which method is used re the cups of flour and sadly I’ve had a few disasters – how do American cooks know which method is used in recipes – any advice on the above would help.
    Many thanks
    Fran

    1. One cup of flour weighs 4.25-ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.

      1. Hi Stephanie,
        Thanks so much for your quick reply.
        I’ve saved and tried quite a few of your savoury recipes over the last couple of years and they’ve been gorgeous – I’ve no doubt this will be another now I know how to measure the flour.
        Thanks once again for your help
        Fran

  14. Hello! This is so good!! Made this in a bundt pan. I wanna make this again for my husband’s birthday. Can I use 8 or 9 inch round pan for this? If yes, same time baking? Can I add a buttercream?

    1. I’ve only made this in a Bundt pan, so I can not say with certainty cooking times on different pans. You will just have to experiment with it.

  15. Neighbor gave me some lemons, so I’m going to try baking this today. I bought some poppy seeds and going to add them (2 tablespoons). This recipe sounds fantastic!

  16. I used organic Coconut Butter for the shortening. I also used Almond Milk instead of whole milk. The cake was delicious!!! Will definitely make again!
    I sprayed two loaf pans liberally but while the cake came away from the sides easily, it stuck to the bottom. Also, one loaf pan seemed to sink in the middle a bit while the other did not. Both were baked at the same time on the same shelf.
    QUESTION FOR PLAIN CHICKEN: What does the shortening do to the cake that butter would not do? Would you suggest a correction for using skim milk or almond milk, like half milk, half plain vanilla yogurt?
    Thanks for your help!

    1. you can bake it in any pan you would like. I have only made it in a Bundt Pan. I don’t know the baking time for other pans.

  17. Great recipe!!!!!!!!!!!!!!!!!
    I used all butter, no shortening, turned out AWESOME!!!!
    Meyer lemons in season now, used those:)
    Thank you for the recipe!

  18. Have you (or anyone) ever tried this recipe with a gluten-free flour blend? My daughter is celiac so adjustments would have to be made. Sometimes a recipe will work with a GF cup for cup flour blend will work and sometimes not. The GF flour is so expensive I hate to make something that might fail miserably.

    1. This cake is perfection. I suggest making at written. BUT it is your kitchen and you can make it however you wish. As always, please use your best judgment regarding substitutions and modifications.

  19. Made this for a get-together. The batter was so smooth & silky. The cake is awesome. My favorite flavor of lemon but I would imagine you could substitute flavor—-right? Will definitely be a ‘keeper’. Thanks………

  20. I halved this recipe and I made a 9 in square pan of lemon pound cake! We are a family of 3 and a whole poundcake is too much for us. Btw, My hubby and 6 year old loved it! I had no shortening so I used coconut oil instead. It came out delicious and light and fluffy! I’m gonna chop up strawberries and add some cool whip to top this delicious dessert! Thank you so much! Gonna make this again!

    1. I guess technically you could. This isn't a light a fluffy cake. Pound cake is heavier, more dense. I won't taste like a birthday cake. Just keep that in mind.

  21. wonderful recipe! so easy to make and absolutely delicious. i made it for father's day and it was a hit. i was using it for strawberry shortcake, so i left out the lemon and added some vanilla. my only problem was i think my baking powder is too old and the cakes sunk in the middle. still tasted great though, so nobody cared.

  22. I've been looking at lemon recipes a lot lately. I had some lemon bread and it kicked the craving up even more. This recipe looks awesome and I can't wait to try it. I lived in Texas for quite a number of years, but returned to my home in PA. Thanks for reminding me about Blue Bell Vanilla Ice Cream-My absolute favorite! I had forgotten about it. Now I want some, especially with this cake!

  23. I made this cake yesterday and it turned out well. Very moist and the lemon flavor is outstanding. I used a 10 cup Bundt pan and added 10 minutes of cooking time. This cake is so good, I can see using it for special occasions .

  24. I have made this cake many times and it's a big favourite amongst my family and friends . I thank you so much for sharing it .

  25. I have made this cake many times and it's a big favourite among my family and friends. It's a superb recipe and thank you for sharing it

    1. I've never cooked or baked with almond milk. If you've used it in other recipes with success, I'm sure it would be fine.

  26. Going to try this tomorrow! Dumb question, it calls for 3 cups of flour. Is it 3 cups of unsifted flour, then sift, or 3 cups of sifted flour? Also, will cutting back on the sugar to 2 cups, affect the turnout?

  27. the best thing about this cake is that it needs no embellishments, cut your slice, pick it up and eat it, no dish, no fork needed.

  28. I love this recipe but I like to change the flavor……like almond amaretto by substituting almond flavoring and a couple of teaspoons of amaretto liqueur. It is so good

  29. Just wondering if I could use cake flour instead of all-purpose? I've never used all-purpose flour in my cakes.

    1. You can't substitute cake flour for regular AP flour. They are not equal substitutions. You would have to reformulate the recipe. Let me know if you try it.

  30. According to documentation, Trex, or White Flora (found in large Tesco or ASDA supermarkets) would be the European alternative for Crisco.

  31. It looks scrumptious but it is a pitty that the recipe is in USA measurements. Does anyone have it in European measurements like grams? And what is shortening?

  32. This cake does indeed look divine but I am concerned about the use of trans fat in the recipe in the form of shortening. . Is there an alternative other than additional butter ?

  33. OMG, this recipe is SO good! Thank you for the tip about baking powder…I had no idea it expired! I used a 12' bundt pan and there were no issues except I had to cook it about 10 minutes longer than recipe calls for. There wasn't one person who didn't love this cake, including my husband who hates lemon! Thanks again for sharing! I will be making this often. 🙂

  34. Made this today and followed the recipe exactly. Halved the quantities and used a loaf pan. Absolutely perfect result and delicious!! Thank you.

  35. Regarding cake falling, we made one in a loaf pan and made the rest of the batch into cupcakes which we took out at half an hour. The loaf had the burn-and-fall (maybe this is an oven thing?) but the cupcakes were PERFECT. Those with the problem should try cupcakes to cook through, it's a good recipe 🙂

    1. You should leave about an inch at the top of the bundt pan so the cake has space to rise. There could be some leftover batter.

    2. So, I panicked bc being a new-ish baker I had never made a recipe that didn't fit into the pan perfectly as its supposed to. I stuck it in the oven then immediately came on this site to read reviews (should've done that first!) and I ran back into my kitchen pulled the cake out and scooped some of the batter out( used my 2/3 cup to scoop about 4 times) put that batter into a loaf pan and baked them both, turned out amazing! so so yummy I am excited to eat this up and make it again and again! thank you so much for this recipe

  36. I love this recipe! I made it several times for my small group, and it's always a big hit! Thanks for sharing such a gem!

  37. Made this after reading the comments. It was yummy! I used coconut oil to replace the shortening. I made it in loaf pans and after 30 minutes I loosely covered with foil to keep from darkening too much. I wished I had put wax paper in the pans because mine stuck to the bottom and wouldn't come out. But, a good recipe. Thanks!

  38. Maya – it sounds like you overfilled the pans. Make sure to leave at least 1 inch in the pan so the cake can rise.

  39. I poured it into two loaf pans, and after only about 20 minutes in the oven the top started to burn and it started spilling over everywhere. After 30 minutes the middle started collapsing. With about 10 minutes left the top was getting too dark around the edges and it was spilling out everywhere, so I took it out. It was done by then, and tasted great, but was a mess.Anyone know why this happened?

  40. This cake recipe is delicious! My husband loves it and he's not a 'sweets' kind of person. Will be making this again.

  41. Took me two tries to make this cake…
    The first time, I used all the batter in my 12-cup bundt pan and it overflowed like crazy. Caught fire in my oven and made a horrible mess. It was a disaster! But the batter tasted so good, I had to try it again.
    I made it again tonight and left about 2 inches of room in the bundt pan. Otherwise, I followed the directions exactly and wow – it's delicious! I made the lemon glaze that was suggested in the comments and it makes the cake even better. I also think the cake would be great toasted and with a side of ice cream!

    Thanks for the recipe, it's a keeper!

  42. Saw this recipe and it looked so good that I made the batter and put it in the oven before I read all the comments. I got worried since so many people had problems with the cake not baking properly. I used a 12 cup bundt pan, buttered & floured. Baked it for 50 minutes, then checked it. The cake tester came out wet but the outside looked done si I reduced the oven to 325 and let it bake for 10 more minutes then turned the oven off and let it sit for another 5. Cake tester came out clean this time. Let it cool on a rack for about 15 minutes, ran a knife around the pan edges and the cake slid right out, no problem! I made this for a March of Dimes bake sale…I think it's going to be a hit!

  43. Thanks Stephanie. I should have done a trial run before I needed to do my "good" cake, but we live and learn, right?

  44. Kitrin – I have never tried this recipe in a springform pan. It would take longer to cook since there isn't a hole in the middle. Also, when you fill the pan make sure to leave room for the cake to rise. You never want to fill a cake pan to the top. I usually leave at least an inch to an inch and a half at the top of the pan.

  45. I was so thrilled to try this recipe for my Moms birthday. She loves lemon pound cake. I baked my cake in a 10 in springform cake – 3 inches high. Baking at 350 for 55 minutes was no where near long enough. So much batter dripped over the sides of my pan – it should have been enough for 10-12 cups. After an hour it was still dripping – what am I doing wrong?

  46. Made this last night, and oh my goodness!!! I'm not crazy about lemon, and didn't have unsalted butter, so used regular butter, butter flavored shortening, 2% milk, the juice of 2 Navel oranges, and the grated rind from both. I greased the pan with shortening, then floured. Baked it for the allotted time and it slid right out of the pan. After it cooled, I mixed more orange juice with confectioner's sugar, and drizzled it over the top. It was one of the moistest made from scratch cakes I have ever made. I will definitely make this again….soon!

  47. Looks and sounds like a cake I'd like to try. I have made lemon cheesecake but never pound cake. Thanks for sharing!

  48. Just made this pound cake. The texture is great . Also it taste pretty good. Only issue was that after I turned it over to flip to cool the top part of my cake stuck to the pan. I've baked a lot of pound cakes and this is the first time this has ever happened to me. Thank goodness there wasn't a lot that got stuck inside my budnt pan. Next time I will spray my pan more heavily. Thanks for sharing your recipe.

  49. I made this and it was wonderful! I just didn't use all the batter for the bundt cake version. It also didn't take as long to cook. So don't fill it up, and keep an eye on it. It will be worth it! It disappeared in my house, with picky eaters.

  50. Shruti – I've never changed up the recipe. You could try substituting butter, but I can't guarantee it will turn out.

  51. can you substitute shortening in this recipe with something else? if so, what measurement should that be?
    thanks for the wonderful recipe!

  52. Mine is in the oven now and smells so good. We are having it tomorrow night for dessert at my mom's house!

  53. Samantha – I am so sorry to hear the cake didn't work out for you! I wish I could come over and make it with you.

    I used a pampered chef bundt pan – my cakes never stick to it. I had a little leftover batter with that pan – make sure you don't fill the cake pan all the way to the top. Leave some room for it to rise.

  54. This could not have turned out more wrong for me. I was SO excited and even grated a lemon. I mean, I grated a lemon!

    The sides overflowed, stuck to the pan and the middle fell so it looked like something out of a bad dream. The outside parts got hard and chewy and the entire cake was as heavy as cornbread.

    A tear leaked out of my eye.

    The flavor WAS good, but I was so creeped out by the rest of it that I only had like 3 or 12 bites before I threw the whole thing away!

    I am a kitchen failure. *sad music*

  55. My boyfriend really wants Poppyseed lemon Pound Cake. Think I could get away with just adding a couple Tablespoons to the recipe as is?

  56. Thanks for the recipe. I will try this tomorrow. One quick question. Do I measure the 3 cups of AP flour before sifting or measure 3 cups after sifting? Thanks!

  57. I have made this recipe twice now. Once using loaf pans and second with a bundt pan. It was delicious! I also used the icing recipe that was posted in the comments. Thanks for sharing this recipe!

  58. Hello Stephanie,
    I would like to make a small cake (cause i'm the one who like lemon) ; dividing the portions by 2, would you recommend 2 or 3 eggs ? And so, more or less milk to equilibrate the liquid in the cake (or not) ?

  59. Teacher Lori – it could have fallen for a couple of reasons:

    Expired Baking Powder or opening the oven too much and exposing to cake to inconsistent temperatures before it's finished. Keep it in the back of the oven, don't move it around too much and try to keep the oven shut.

  60. Angie – the cooking time worked for me in my oven. Feel free to play around with the baking time. My loaf pans needed close to an hour to bake.

  61. So sad;(. Mine fell in the middle. I have the larger bundt pan but still thought I had too much mix. Should not have added it all. Not sure if that's why it feel. Too many ingredients to loose if I try again;(

  62. I baked the cake this morning for my Canasta card group.
    Fabulous!!!
    Mine needed an extra 10 minutes in the oven, and an extra 5 after I turned the oven off.
    Made a glaze with 11/2 cup sugar, 1/2 cup butter, 2 Tbl lemon juice, 1 Tbl lemon zest, cooked. Poked holes in the cake while warm. Poured the glaze over the cake.
    Thank you so much :/)

  63. Thanks for the recipe! My first time making a pound cake. The batter was so…soft, I thought I might not have measured in enough flour! But the cake came out just like the picture and it was DELICIOUS! Moist and yet sort of dense in that poundcake way! I topped it with a lemon glaze (2 cups of powdered sugar with a couple of tablespoons of lemon juice). Loved it! It's a keeper. Thanks again!

  64. I used almond and vanilla flavoring instead (my sister doesn't like lemon flavored things)and it turned out great. My only complaint is that the top browned too fast and I had to gently cut the top off so it wouldn't taste burned. Be the texture is very light and moist. This is a great all around regular cake recipe

  65. I tried this yesterday and it turned out pretty darn good for my first cake from scratch. I didn't have shortening so I substituted with Country Crock spread (next time I’ll probably use all butter). My cake seemed to cook a little too fast on the top so I’ll reduce my temperature some. After the suggested cooking time and tooth pick test, I turned the oven off and let it sit in another 10 minutes to let the bottom continue to cook. I also did a glaze with confection sugar and lemon juice which was a little sweet for me so next time I’ll also add butter and do it on the stove as Amy suggested. Thanks for sharing this recipe!

  66. Pound cake and Blue Bell, there isn't anything else better in this world. Thanks for sharing your recipe.

  67. @Amy, I busted out laughing at your Lemon Casserole! As the old saying goes when life gives you lemons make Lemon Casserole! Love It..lol!!! My whole family partook in the festivities of making this lemon pound cake two days ago! I have to say ours came out absolutely perfect! We did everything exactly as you said and I have to say we were amazed at how well we did! The pound cake is as good as it looks in the picture. The only thing we were missing was the lemon glaze. Thank you Amy for the recipe for the lemon glaze we will be using this on the next one! Oh yes, there is going to be a next one!

  68. I tried this and also had an epic fail. The cake looked and tested done. I took it out of the oven and let it cool for a few minutes. Then I started making a lemon glaze that is delicious… 1 stick of butter, 1 1/2 c powdered sugar, 2T lemon juice warmed in a pan on the stove. When I dumped the cake onto the cooling rack it just felt funny. Half came out, half stayed in…the bottom half was gooey. I found a good-sized bowl and put it in, added the glaze, mixed it all up together and took it and some whipped cream to a potluck where everyone raved about it! I called it Lemon Casserole. Hope I can do it again!

  69. PhDer, I was wondering the same. I found this on Nigella's website :

    "Vegetable shortening is a white, solid fat made from vegetable oils. In the UK it is sold under the brand names Trex, Flora White or Cookeen. In the US Crisco is the best known and there is also an organic solid vegetable shortening made by Earth Balance. In Australia the best known brand is Copha."

    🙂

    1. Can I use skim milk? I don’t have whole ..I have skim milk and whipping cream,can I mix those?

  70. I have a similar recipe but I top with one cup of powdered sugar mixed with the juice and zest of one lemon.

  71. Ahhh, I see, thank you for that! We don't have Crisco but I think that maybe our white vegetable fats (hard to get hold of) will be much the same – I'll go hunting. For now, until I can find some I'll try it out with butter.

  72. PhDer – all purpose flour is regular flour (not self-rising). You can use butter if you can't find a substitute for shortening. The brand name here is Crisco. You might look for a solid vegetable fat product.

  73. It looks absolutely delicious, but I'm wondering what shortening is. I'm in the UK and we don't have anything called that! Is all purpose flour our plain flour (as opposed to self raising). I can't wait to try this – it just looks wonderful!

  74. It's in the oven–can't wait! I didn't have enough lemon juice so I put in some lemon curd… will see.

  75. I followed your recipe and this cake was awsome. Took it to work and it was a big hit! Just about to make it again, so delicious. Thanks for the recipe1

  76. This pound cake has the BEST taste, but I had an EPIC fail with it. The sides pulled away from my loaf pan and caved into the middle and the bottom fourth would not come out … I had to ladle it out. And, yes, I did prepare the pan. I don't know what I did wrong, but will definitely try the cake again. Any ideas as to what I did? I was taking it to a lunch today but decided to go back to my old faithful recipe on my redo.

      1. I grease my bundt pan with Crisco rather than butter. Never had a problem with it sticking, but you have to grease it really well.

    1. I use a bundt pan and I've never had any issues with it. I just made it for Easter and it was perfect. I followed the recipe and directions as written.

    2. Try it again. I used a 10" and before I read the blog it started to over flow, caught it early and scooped some out and put into a loaf pan. It turned out pretty good after that. Next time Im going to try two 10" bundt cakes pans.

  77. I was wondering what type of frosting you would recommend? And if you do recommend, could you add the recipe?

  78. OMG my Grandma Ella made a lemon pound cake to die for! I am definately going to try this recipe.

  79. Hi. What size is your bunt pan? I made this and it ran over all in my oven. It was a disaster. The batter was amazing so I know the cake was going t be great! My pan is a ten cup I think. Thanks!

  80. A friend and I just had a great lemon cake when we were out to lunch last week and I decided I had to find a good recipe to try. This is definately going to the top of my list! Thanks for sharing.

    Elizabeth – solid vegetable shortening aka Crisco. Many prefer pie crusts that are a combo of butter and shortening. I was wondering myself if I could go all butter but will try it first as written.

  81. A friend and I just had a great lemon cake when we were out to lunch last week and I decided I had to find a good recipe to try. This is definately going to the top of my list! Thanks for sharing.

    Elizabeth – solid vegetable shortening aka Crisco. Many prefer pie crusts that are a combo of butter and shortening. I was wondering myself if I could go all butter but will try it first as written.

    1. My Crisco shortening says on the package that 1/2 cup shortening plus 2 Tbsp water equals 1/2 cup butter so I'm guessing the liquid content is different in balking

  82. This looks delicious! Is it possible to tweak the recipe to just be a vanilla pound cake? Or will leaving out the lemon juice mess up the dry/wet ingredient ratio? I need a plain pound cake! Thanks for any suggestions…

  83. BJ – I'm so glad you've enjoyed the recipes!

    This pound cake is really good – I hope you enjoy it as well!

  84. This looks amazing and I will be making it this weekend.

    I am so glad to have found you. I've been cooking my head off ever since I made your Cheddar bread…sooo good…and then, tonight, I made the 7up biscuits..they were so light and fluffy, they nearly flew off my plate.
    I made the Coke cake and it was delicious.
    Sooo, thanks a bunch for sharing your talent of cooking and your good recipes with us.
    xo bj

  85. Lemon Pound Cake is my fave in all the pound cake world and this one looks beyond uber moist 😉

    1. Can I bake this is loaf pans? Some other bundt pan recipes I’ve seen say you can substitute loaf pans. Also, I thoroughly enjoy Meow Monday! Thanks for all the work you (and the littles) put into it every week!

  86. Yum, yum, yum…I keep hearing about Blue Bell icecream but we can't get it in Canada. That cake looks brilliant.

    1. It is a gift from the milk gods. ..lol. Born and raised TX girl here! No self respecting baker this side of the Rio Grande would be caught without it.

    2. Check with some of your local restaurants. We had to do that when we moved to Virginia for 5 years. One of the burger franchises used Blue Bell and they said we could buy it through them. Limits your flavor selection, but Homemade Vanilla is my favorite anyways. I could be a little bias, but I think its the best ice cream that I've ever had.

    3. I used this recipe and added a pint of fresh blueberries. I tossed them in flour first and shook off the excess…folded them in with a rubber spatula. I baked the cake in an old 2-piece angel food cake and it took about 1 hour and 15 minutes in a 350F oven. Looks great and a little sample from the small amount that stuck to the pan was delicious. I hope it's all good when I cut into it for my wife's birthday Friday.(I find that pound cake is better a couple days later…I'm keeping it wrapped in the fridge.) I also made a drizzle from a cup of powdered sugar, a cup of blueberries, and a chunk of cream cheese…maybe 3 tablespoons. Blended with a handheld blender. That will go on at the last minute. Thanks for the recipe! The lemon flavor is really bright, too.

  87. Your cake looks perfect! Looks so moist and delicious! I love lemon pound cakes! Have a nice day!

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