Ultimate Lemon Pound Cake


  • 3 1/2 cups cake flour, sifted (NOT self-rising)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups unsalted butter, room temperature
  • 2 1/4 cups granulated sugar
  • 6 large eggs
  • 1 cup whole milk
  • 1 tablespoon lemon zest, finely grated
  • 1 teaspoon lemon extract
  • 1 teaspoon pure vanilla extract


  • 1/2 cup granulated sugar (Yes, this much more!)
  • 2 teaspoons lemon zest, finely grated (Yes, this much more!)
  • 1/2 cup lemon juice, freshly squeezed


  1. FOR THE CAKE: Making sure there is a rack in the middle of the oven, preheat oven to 300 degrees F, then butter & flour a 10″ (12-cup) Bundt pan.
  2. Sift flour, baking powder & salt together TWICE.
  3. In a large bowl & with an electric mixer on medium speed, beat butter until light & fluffy.
  4. Gradually beat in 1 3/4 cups of sugar, about 3 tablespoons at a time, & continue beating until light & fluffy.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Reduce speed to low & add flour mixture alternately with the milk, in batches, beginning & ending with the flour.
  7. Stir in 1 tablespoon of the zest & both extracts.
  8. Transfer mixture to prepared pan & smooth top with a rubber spatula, & bake for 1 1/2 hours or until a wooden pick inserted in the center comes out clean.
  9. Remove from oven & let cool in the pan on a wire rack for 15 minutes.
  10. FOR THE HOT SYRUP TOPPING: Meanwhile, in a small saucepan over medium-high heat, bring 1/2 cup sugar, 2 teaspoons lemon zest & lemon juice to a boil, stirring until sugar has dissolved.
  11. Turn cake out onto the rack & IMMEDIATELY brush the hot syrup over the hot cake.
  12. Let brushed cake cool to room temperature, then cut into wedges & ENJOY!

Servings: 12
Total Time: 1 Hours 55 Minutes

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