Moist lemon infused pound cake, just like grandma used to make!
One of my coworkers always brings in a delicious pound cake. It’s not just any pound cake, it’s one of those old fashioned pound cakes. You know, the kind that only grandmas, and old church ladies know how to make. I was in love at first bite after having a slice of the cake. I was so in love with the cake, that I asked my coworker to ask the lady who baked it, to make me two cakes for Christmas. I really didn’t care if how much she charged, I wanted the cake! I was disappointed when then lady said she wouldn’t be making any more cakes for the holidays. It actually broke my heart! I had my heart set on having that cake. Sure, I know how to make my own pound cake, but at the time it couldn’t compare to THAT cake. I refused to buy a store bought cake(because we all know those pound cake are garbage 90% of the timeI was determined to make my own “grandma” lemon pound cake). I was determined to make my own cake!
I knew that I wanted a lemon pound cake. Not just any lemon pound cake but THE BEST EVER HOMEMADE LEMON POUND CAKE! I started to search high and low for recipes, and I couldn’t find any that were worthy of my Christmas spread. I was almost tempted to ask my coworker to get the recipe for me, but we all know those lil church ladies keep there recipes secrets( Ooh I hate that!!). Finally I just took and old recipe of mine and revamped it with cream cheese, more eggs, and fresh lemon zest. Needless to say it was a winner!!! My husband and my son went bananas over the lemon pound cake . I was so proud of myself, that I had to even post it on my personal Facebook account( which caused a lot of people to call, and ask if there was any left….) . I must admit, I think I outdid myself! It was definitely another experiment gone good! Check out my very first lemon pound cake USING this recipe ( and this will probably the only recipe I use for now on!)
This cake was simply divine if I do say myself. The “crust” of this cake, in my opinion, is the best part. It has s light crunch, and it’s full of lemon flavor. There is NO NEED for any drizzle!
I think it will be my go to cake for any special occasions and big Sunday dinners. If making this cake for a crowd, I highly suggest make at least two, because It will go fast!
The Best Homemade Lemon Pound Cake
Ingredients
- 3 cups all purpose flour
- 8 oz cream cheese
- 1 lb salted butter
- 3 cups granulated sugar
- 6 large eggs
- 2 tsp pure vanilla
- 3 tbsp lemon juice
- lemon zest from 1 large lemon
- 4 oz lemon pudding mix
Instructions
- Preheat your oven to 325.
- In a stand mixer or large mixing bowl, cream the butter and cream cheese together at a medium speed.
- Slowly add in the sugar.
- Once the sugar, butter, and cream cheese are creamed together, add in the eggs, but one egg at a time.
- Slowly add the flour, just a little at a time. Then add in the pudding mix.
- Pour in the lemon juice, then add in the lemon zest.
- Add the vanilla extract, and mix the batter until smooth.
- Grease and flour a bundt pan, then pour in the cake batter.
- Let the cake bake for 1 hour and 25 minutes, OR until done.
- Remove the cake from the oven, and let it cool before removing it from the pan.
- Place the cake on a plate or cake server, and do not cut into it until it is completely cool.
- Serve, and enjoy!
Trish says
March 27, 2014 at 5:20 pmThis recipe does not say to use baking powder or self rising flour. It says to use all purpose flour. I want to know what ingredient in this recipe will make the cake rise?
Rosie says
March 27, 2014 at 5:32 pmLike many pound cakes, this recipe does not have a rising agent. It still comes out moist, and delicious. Try it out 🙂
angela says
December 10, 2016 at 3:14 amHi Rosie,
I love your channel. I am make your 7up pound cake and the and the lemon pound cake for Christmas, wanted to know the all purpose flour are you using bleached or unbleached all purpose. and do I sift flour then measure OR measure then sift the four. thank you so much.
Rosie says
December 10, 2016 at 11:29 amI used unbleached flour. Make sure to sift the dry ingredients.
angela says
December 11, 2016 at 1:37 pmthank you. I will make both this weekend.
Happy Holidays!
Trish says
March 28, 2014 at 6:02 pmThanks Rosie, I’m going to try it this weekend. I always enjoy your recipes:)
Trish says
March 30, 2014 at 1:06 pmRosie, how many sticks of butter should I use to equal 1 pound? In the video I couldn’t tell how many sticks of butter you had in the bowl. Thanks
Rosie says
March 30, 2014 at 1:09 pmHi Trish! Four stick of butter should do it.
Pat says
June 6, 2019 at 5:09 amYes, this recipe is AWESOME, No Baking Powder, but rise well and is super moist light and tasty. One of my Fave! Thanks for sharing. This is rated 5 Stars!
Theola says
April 24, 2014 at 8:44 amI would like to know if I could use cake flour
Theola says
April 24, 2014 at 8:45 amI want to know if I could use cake flour instead of plain flour for your lemon pound cake
Rosie says
April 26, 2014 at 10:04 amYes you can use cake flour.
indira says
October 8, 2014 at 4:34 amHi Rosie…i tried your recipe last night!! It was wonderfful!! I brought it to the office this morning and it barely lasted a day!! I did add lemon juice and icing sugar on the cake. Makes it even more lemony. Txxx alot for the recipe. Will definitely use it again soon :-))
Brittany says
November 24, 2014 at 10:09 amDid you sift the flour before using?
Rosie says
November 24, 2014 at 10:23 amFeel free to sift the flour Brittany 🙂
Autumn says
December 4, 2014 at 10:25 amThank you so much for sharing your recipes with us. It is greatly appreciated.
Rosie says
December 7, 2014 at 2:44 pmThank you for coming by Autumn!
Keith says
December 24, 2014 at 6:44 pmHi Rosie,
I’m gonna make this cake tonight for Christmas…I’ll let you know how it turns out.
CeeCee says
January 4, 2015 at 8:02 amRosie, Rosie, Rosie you are truly amazing!!!!! Woke up 5:30 this morning to make this, and OMGEEEEEE!!!! Dang Girrrllllll, THIS IS THE BEST EVER LEMON POUND CAKE. Thank you so much for this awesome recipe, I want to eat the whole thing. I took a big chunk upstairs to my neighbor, she said “THE BEST”! I have tried several of your recipes, and all have been perfect. You are officially my neighbor/friend in my head. May God continue to bless you, and I look forward to more of your amazing recipes.
Rosie says
January 5, 2015 at 9:00 pmI’m glad that you liked it!
Oni says
February 3, 2015 at 12:44 pmHi Rosie.
Do you use instant or cook& serve pudding mix?
Rosie says
February 8, 2015 at 7:50 pmI used instant.
Donna says
April 23, 2015 at 11:45 amIf you don’t use lemon zest does it take away from the recipe??
Rosie says
April 26, 2015 at 1:04 pmThe lemon zest adds a lot of flavor, so yes 🙂
Shelia says
April 26, 2015 at 3:55 pmHi Rosie,
Is there anything I can substitute for the lemon zest? For instance, how about lemon extract and how much? Thanks
Rosie says
April 27, 2015 at 9:17 amHi Sheila, you can certainly experiment with different ingredients. Is there a reason why you choose not to use lemon zest?
Shelia says
December 15, 2015 at 9:54 amI don’t know how to do the lemon zest so I prefer to just use lemon flavor. How much should I use? Thanks
Rosie says
December 15, 2015 at 4:26 pmFor best results, I’d stick to the recipe.
Shirley says
August 19, 2015 at 7:57 pmI made this tonight. Delicious as usual. Thanks for the recipe.
Rosie says
August 20, 2015 at 10:39 pmThanks for giving it a try!
QueeNee says
September 28, 2015 at 11:25 amOnce again…I have another recipe to add to my recipe box. Excellent recipe!! Three days later and it taste even better!! Thanks Rosie!
Rosie says
September 30, 2015 at 12:22 amThanks for giving it a try!
Linda says
October 15, 2015 at 12:54 pmSaw this recipe, will try tonight for a potluck tomorrow.
Do you have a website to join?
Would love to receive future recipes.
Thank You
Rosie says
October 16, 2015 at 10:28 amThanks for coming by Linda!
Elaine says
November 15, 2015 at 5:56 pmHi Rosie I notice in the bowel it look like 8oz cream cheese and one stick of butter am I’m correct?
Rosie says
November 15, 2015 at 7:20 pmYes I used cream cheese and butter.
mel says
November 16, 2015 at 8:10 pmI just want to say from one to another you can cook your butt off girl great recipes
Rosie says
November 17, 2015 at 3:17 pmThank you!
mel says
November 19, 2015 at 2:34 pmCan i use swans cake flour instead of (apf)?
Rosie says
November 23, 2015 at 5:47 pmsure
Denise says
November 23, 2015 at 12:42 pmHi, Rosie I absolutely love everything you have made and shared with us. I’m making so many of your recipes for Thanksgiving. You are so talented and I’m so grateful you have shared with us!!!! Thank you so much!! I’m excited to see what’s next!! I check in every Sunday and Wednesday!!! Again thank you and you are AWESOME!!!
Rosie says
November 23, 2015 at 4:43 pmThank YOU! I appreciate it!
Kimberly says
November 25, 2015 at 2:11 pmHi Rosie,
I follow you on Instagram and YouTube. I just subsribed for more recipes. My mom and I are making The Best Ever Homemade Lemon Pound Cake and your Turkey Wing Recipe for Thanksgiving. My sister is making your Sweet Potato Pie recipe. We are making the pies and cake tonight (Wednesday before Thanksgiving). I know everything will be delicious. I will post pictures on Instagram and give you credit on Instagram. My mom just had me print your banana pudding recipe. She wants to make one for the church Christmas dinner next month. We love your recipes!!!
Rosie says
November 25, 2015 at 2:25 pmHi Kim!!!! You don’t have to give me credit, but I’d love to see the pics – so tag me hunny! I hope you all have a lovely holiday! XOXO
debbie says
December 7, 2015 at 2:16 pmi love to cook, but ,you make baking/ cooking so easy ! thanks
Leslie says
October 10, 2016 at 2:21 pmGirl, you were right. My mom said this was the best cake I ever made, lol. Thanks for the recipe, it came out perfectly!
Rosie says
October 10, 2016 at 5:56 pmGlad that you liked it!
Stacia says
December 18, 2016 at 1:33 pmHi Rosie, do you have a recipe for just an Old Fashion Style Pound Cake? For some reason or another I am craving one and thought of you 1st before I start to surf the internet. If not, I will have to try this Lemon Pound Cake. Thanks in advance.
Rosie says
December 18, 2016 at 2:55 pmHi Stacia! Try my cream cheese pound cake . XOXO
Cassandra says
December 22, 2016 at 12:29 amHi Rosie, you are absolutely fabulous! I am a soul food connoisseur and just love your recipes and style. I certainly hope that you are offered a cooking channel contract along with a book deal! I have baked the lemon pound cake twice. The first time it rose nicely like your picture but had streaks at the bottom of the cake that were not completely done. The second time I adjusted the racks in the oven moving the cake closer to the fire and increased the temperature. The cake was more dense, less fluffy and did not rise like the first one. All of my ingredients were new and fresh both times. Please help: I need to bake two of them for Christmas 2016. Thanks in advance!
Rosie says
December 22, 2016 at 8:24 pmHi Cassandra! Thanks so much. It sounds like the cake wasn’t cooked long enough. That’s my best guest.
Cassandra says
December 22, 2016 at 11:30 pmOk, I am going to cook it again in a different oven. I will let you know how it comes out. Have a merry Christmas!
Rosie says
December 23, 2016 at 12:34 amHappy holidays to you! XOXO
Lisa P. says
January 22, 2017 at 7:38 pmHi Rosie, I followed your recipe to a T. My cake has been in the oven two hours now and the middle is still not coming out clean when I test it with a toothpick. Do you know what I could have done wrong?
Rosie says
January 22, 2017 at 8:37 pmSounds like your oven may be running cool. Is it an older one?
Miss V says
March 9, 2017 at 12:39 amRosie what is lemon zest? Is it on cake aile of grocery store? Please help I want make this cake for Sunday dinner. Also I don’t have a mixer can I use whisk? Or should I just try buy cheap mixer for cake. Cake looks deilious. It looks like kind my grand mom use make for Sunday dinners, church events and when Paster come eat. She was mother church. She gave me receipe but I forgot it because been some years since she died. I was so happy to find your recipe because it is identical to grandmother recipe. Thanks to you Rosie I get compliment that I Cook just like my grandmother.
Rosie says
March 9, 2017 at 5:23 pmLemon zest is grated lemon peel.
Chandra Crathin says
May 7, 2017 at 7:27 amRosie do you have to prepare the pudding or add it dry?
Rosie says
May 13, 2017 at 8:07 amNo, on’t prepare it. Just sprinkle it in 🙂
Grace says
June 19, 2017 at 4:27 amHi Rosie,
I was searching around on your site for a lemon pound cake, found it, yay! Just wanted to ask if the lemon pudding is omitted will that change the taste/texture of the cake? Could I add more zest in place of it? Thanks!
Rosie says
June 19, 2017 at 4:31 pmThe lemon pudding adds a nice amount of lemon flavor, and moisture to the cake. I wouldn’t omit it 🙂
Grace says
June 19, 2017 at 6:31 pmOk thanks!
Veronica says
June 28, 2017 at 1:42 amHi Rosie I have couple of questions? When you butter the cake pan did use Crisco butter .I saw crisco can in video. Also how much flour do I use to butter and flour cake pan? Next video can you show how you butter and flour pan ? Do use Philadelphia cream cheese or store brand. What brand of butter should I use or does it matter? Thanks for answering my questions I am making cake for Sunday dinner want it to be perfect.
Rosie says
June 28, 2017 at 7:36 pmAll the ingredients used are listed :-).Also, you can use whatever brands that you’d like to use. 😉
Veronica says
June 28, 2017 at 1:49 amHi Rosie. This made be dump question but what brand of instant pudding mix are you using? Is it jello or can I use store brand?D
Kim says
October 30, 2017 at 2:56 pmHi, I wanted a lemon cake for my birthday tomorrow & I found your recipe. The cake is made & cooling off as I type. I will let you I’m sure it’s delicious!
Sheila says
November 23, 2017 at 6:14 amI made this cake last night and it came out perfect- dense and moist with just the right amount of lemon flavor. My husband couldn’t stop eating it. Thank you for sharing this recipe Rosie. You’re the best at what you do!!!!
Brandy Burrell says
November 24, 2017 at 8:53 amHi Rosie, i’ve made your candied yams with the stove top sauce for the first time yesterday for Thanksgiving and i must say “THEY WERE DA BOMB” lol i will be using ur recipe for now on. And watching you make this scrumptous cake..did you really not use any milk?..AMAZING!!!
Candace says
September 3, 2018 at 5:02 amHi Rosie
This pound cake is amazing!!!!! I made it yesterday and it’s only 2 pieces left, I love all your recipes.
Thank you for making cooking fun and easy on to the next one.
Guam says
September 12, 2018 at 11:53 pmOh My God! I baked the cake tonight and just cut it. The cake is everything I expected plus. Thank you. I am going to cook another one of your recipes tomorrow. Happy Happy Happy
Megan C says
September 16, 2018 at 4:33 amHi, Rosie – I just stumbled across your recipe and the comments look very favorable.
One question — instead of a Bundt pan, can I use two loaf pans?
Thanks for letting me know.
Megan
Rosie says
September 17, 2018 at 10:59 amHi Megan. How big are the loaf pans.