Mom’s Favorite – Lemon Pound Cake - This American Plate

My mom likes delicious, but simple pound cakes and nut cakes. So I wasn’t surprised when she asked if I would make her a lemon pound cake during the Christmas holiday. Baking is what I love to do most, so I was excited to bake it just for her. This lemon pound cake is delicious, moist and very fragrant. It was baked after everyone left our big family Christmas seafood dinner, and the kitchen smelled wonderful as it baked. The true test of the cake’s yumminess came when my little brother kept staring through the oven window, and grabbed a plate from the counter top as soon as I pulled it out of the oven. :-)

Lemon Pound Cake
Lemon Pound Cake

Since I didn’t have my own bakeware or baking ingredients while I was at my parents’, I purchased a few items while we shopped at Walmart for last-minute dinner items. Since I already have a heavy-duty NordicWare bundt pan at home, I wanted to find something fairly inexpensive that would do a decent job for the cake. Surprisingly, Wal-Mart’s Mainstays Non-Stick Fluted Cake Pan did a pretty good job! At $5.96 each, I’m definitely not disappointed with the purchase and left it at mom and dad’s for future use.

Lemon Pound Cake

Lemon Pound Cake

What are some of your favorite pound cake flavors?

Please share them in the comments below.

Lemon Pound Cake

Lemon Pound Cake

Servings Prep Time
10-12 20
Cook Time Passive Time
60 minutes 15 minutes
  1. Preheat oven to 350° F.
  2. Butter and flour the entire inside of a large Bundt pan.
  3. Sift flour, salt and baking powder into medium bowl, and set aside for later use.
  4. Use a handheld or standing mixer to cream together the butter, sugar and shortening. Add eggs one at a time, beating until well-blended after each egg is added.
  5. Add dry ingredients in three parts to the butter mixture alternating with milk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition.
  6. Mix in the lemon juice and zest.
  7. Pour batter into the Bundt pan.  Bake until a toothpick inserted into center comes out clean (about 60 minutes).
  8. Cool the cake in the pan for 20 minutes.
  9. Turn the cake out onto a cooling rack until cooled completed, then serve or store away on a covered cake plate.
  10. Tada, the finished product (cut after cooling completely).
    Lemon Pound Cake
Recipe Notes

I poured all of the mix into the Bundt pan and got nervous about 20 minutes in when I noticed the cake batter may spill over the edge of the pan. I opened the oven and put a cookie sheet under it. It never spilled over the edge. Just in case your pan isn’t as large as the one I used, I suggest leaving about an inch from the top and discarding the extra batter.

I didn’t put any icing on top, but you could whip up a quick icing to pour over the top and sprinkle the zest of a lemon on top before the icing cools. I’m sure that would be delicious.


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