The Best Lemon
Pound Cake Recipe Ever
The only lemon pound cake recipe you need!
Bright lemon flavor comes from lemon zest, lemon juice, and lemon extract. Tender crumb thanks to the acid in the lemon juice. Super moist thanks to Greek yogurt.
Things to Love About This Recipe
Here's what you'll need to make the lemoniest pound cake. See the next slide for amounts.
Cream butter, salt and sugar until light and fluffy. Add beaten eggs gradually. Alternate adding dry with wet ingredients. Scrape bowl as necessary.
Look at that lovely, velvety crumb! This is a wonderful cake to bake in a Bundt pan, but it works well baked in loaf pans, too.
Sub 1/2 cup buttermilk for the lemon juice and milk.
For the moistest cake, wrap with plastic wrap while hot and let cool.
Glaze with lemon glaze or simply dust with powdered sugar.
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