Classic Lemon Pound Cake

Classic Lemon Pound Cake


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A lemon pound cake could really be enjoyed all day long whether it's with your morning coffee or topped with a scoop of vanilla ice cream. Learn how quick it is to make this classic dessert.

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Time needed

70-75 min cooking

Serving Size / Yield

8 servings


  • 1 C. shortening
  • 1/2 C. margarine
  • 3 C. sugar
  • 6 eggs
  • 3 1/4 C. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 C. milk
  • 1 tsp. lemon extract
  • Lemon Sauce:
  • Juice of 1 large lemon
  • 1 C. sugar
  • 2 Tbs. butter

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Preheat oven at 325 degrees F. Beat shortening and butter until fluffy. Add sugar by cup, beating well after each addition. Add eggs, one at a time, continue to beat until eggs are well blended. Stir flour, baking powder and salt together. Add to butter mixture alternately with milk. Beat on medium 1 to 2 minutes. Bake in greased and floured bundt pan for 70 to 75 minutes.

For lemon sauce, add enough water to lemon juice to make 1/4 C. Add sugar and butter. Bring to a boil in a saucepan. Boil for one minute. Pour over cake as soon as it comes out of oven. Let cake rest in pan for 15 minutes.

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