Lemon Pound Cake

Lemon pound cake

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Cake Batter

  • 226 g unsalted butter, room temp (65 F)
  • 104 g shortening
  • 500 g sugar
  • 237 ml milk
  • 1 Tbs lemon emulsion
  • Zest of 2 lemons
  • 360 g all-purpose flour
  • 2 tsp. baking powder (1 Tbs for sea level or low altitudes)
  • 1/2 tsp. salt
  • 5 large eggs, room temp

Lemon Glaze

  • 237 ml fresh lemon juice (from approx. 3 lemons)
  • 300 g granulated sugar
  • Extra sugar for dusting top of cake


  1. Preheat oven to 320 degrees. Beat the butter on medium-low in a stand mixer fitted with a paddle attachment until the butter is smooth, about 1 minute
  2. Add the sugar and shortening; beat on medium-high for 2 minutes- or until light and fluffy.
  3. Next, add the flour, baking powder and salt and mix until combined well. With the mixer on a low speed, add the lemon emulsion, lemon zest, and milk, and mix until combined. Add the eggs one at a time, making sure that each one is fully mixed in before adding the next egg. The batter will be thick, but that is how it should be.
  4. Butter and flour a 9 x 13 pan on the bottom and sides. Pour the batter into the pan and spread evenly.
  5. Bake for 50-60 minutes.Test with a skewer or small knife at 50 minutes. If the skewer comes out clean, the cake is done.
  6. Run a thin knife along the sides of the cake to loosen it from the pan. Remove cake from pan onto a serving platter so that the cake is right side up.
  7. Prick the cake all over using a skewer, meat fork, or regular fork. Combine the fresh lemon juice and 1 1/2 cups of sugar in a microwave safe bowl and heat for 60 seconds. Stir to dissolve the sugar, and slowly pour half of the sugar syrup over the cake. Use the back of a spoon or butter knife to gently spread the syrup around so it can soak into the entire cake. Pour the rest of the syrup on and spread evenly.
  8. Sprinkle the top of the cake liberally with sugar and let cool for a couple of hours before serving.