Lemon Pound Cake

  • Author: Adapted from The Perfect Cake by America's Test Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 10 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American



  • 1 1/2 cups cake flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups sugar
  • 4 large eggs
  • 2 TBS lemon zest
  • 2 tsp fresh lemon juice
  • 1 1/2 tsp vanilla
  • 16 TBS unsalted butter, melted and hot

Powdered sugar mixed with lemon juice powder if desired for decoration

Edible gold stars if desired for decoration


  • Preheat oven to 350°
  • Grease and flour a loaf pan 9 x 5″
  • Place the sugar, eggs, vanilla, lemon juice and lemon zest in a food processor with the metal blade.
  • Process until combined.
  • With the processor running, add the melted butter until emulsified. Transfer to a large bowl.
  • Sift the flour, salt and baking powder over the mixture in three batches, gently whisking the flour mixture in. Be careful to not overmix
  • Pour the batter into the prepared pan. Drop the pan on the counter a couple of times to settle the batter.
  • Bake in the preheated oven for 50 – 55 minutes. Rotate the pan halfway through baking.
  • The cake is done when a toothpick comes out clean.
  • Let the cake rest in the pan for 20 minutes then remove to cool completely on a wire rack

Keywords: poundcake, lemon, lemon poundcake, dessert, cake

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