Print
My Great Grandma's Lemon Pound Cake Recipe is a serious keeper! Easy to make, subtly sweet with a light and moist crumb that no one can resist.

Lemon Pound Cake Recipe

My Great Grandma's Lemon Pound Cake Recipe is a serious keeper! Easy to make, subtly sweet with a light and moist crumb that no one can resist.

Course Dessert
Cuisine American
Keyword lemon pound cake
Servings 8 servings
Author Augusta Hinz

Ingredients

  • 1 cup + 1 Tablespoon salted butter (2 sticks + 1 tablespoon)
  • 1 cup sugar
  • 2 lemons zest
  • 1 Tablespoon lemon juice (optional- if you want it extra lemon-y)
  • 5 large eggs, seperated and whites beaten until stiff
  • 3/4 cup warm milk
  • 3 cups flour
  • 2 teaspoons baking powder
  • Confectioner's sugar, for serving.

Instructions

  1. Preheat the oven to 350 degrees and generously grease a tube or bundt pan. Set aside.

  2. Cream butter, sugar and lemon zest together until light and creamy.

  3. Add egg yolks. If using lemon juice add this at this time. Mix until just combined.

  4. In a separate bowl sift flour and baking powder together.

  5. Add a small amount of dry ingredients into wet ingredients and keep going back and forth until both are just mixed in.

  6. Gently fold in whipped egg whites until everything is combined.

  7. Place into prepared cake pan  and bake for 45-50 minutes until a toothpick comes out clean (err on the shorter side if using a dark coated pan). 

  8. Cool and serve with a sprinkle of confectioner's sugar.