Ultimate Lemon Pound Cake

"Here is another one of those 'triple lemon' pound cakes, & this recipe comes from the 2001 cookbook, Luscious Lemon Desserts. Be sure to read carefully both the ingredients list & directions before starting anything!"
photo by Nimz_ photo by Nimz_
photo by Nimz_
photo by Nimz_ photo by Nimz_
photo by KristinV photo by KristinV
Ready In:
1hr 55mins




  • 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.
  • Sift flour, baking powder & salt together TWICE.
  • In a large bowl & with an electric mixer on medium speed, beat butter until light & fluffy.
  • Gradually beat in 1 3/4 cups of sugar, about 3 tablespoons at a time, & continue beating until light & fluffy.
  • Add the eggs, one at a time, beating well after each addition.
  • Reduce speed to low & add flour mixture alternately with the milk, in batches, beginning & ending with the flour.
  • Stir in 1 tablespoon of the zest & both extracts.
  • Transfer batter 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.
  • Remove from oven & let cool in the pan on a wire rack for 15 minutes.
  • 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.
  • Turn cake out onto the rack & IMMEDIATELY brush the hot syrup over the hot cake.
  • Let brushed cake cool to room temperature, then cut into wedges & ENJOY!

Questions & Replies

  1. How do i make butter milk i only have skim
  2. If i dont have whole milk can i use half skim milk and half of half and half milk mixed together
  3. The cake calls for 2 and 1/4 cups of sugar. The recipe says add 1 and 3/4 cups of sugar, when do you add the rest of the sugar? Please respond I am trying to bake the cake.
  4. when do you add the rest of the sugar in the cake batter?


  1. I normally take short cuts in recipes, but I followed this one EXACTLY!! About 30 minutes into cooking the cake was cooking out of my pan. A normal size bundt pan is NOT large enough for this cake!!! I told myself to put it in my long loaf pan, but I didn't listen. It's still cooking, so I can't review it on taste. If you make it, make SURE your pan is big enough!
  2. Very moist pound cake that comes out right each and every time.
  3. This makes a HUGE, moist pound cake with just the right amount of lemon! I had to make a few adjustments to make it vegan but it didn't effect it at all. Don't skip the Hot Syrup Topping, it really makes the cake. Made for May 09 Veg*n Recipe Swap!
  4. Syd I made this as directed and the flavors were major lemon. The lemon hot syrup was very strong. The cake turned out a little dry for us, but when it was put all together the blend was very nice. I might cut back on the lemon juice in the topping next time. I did thicken it with 2 tsp. of cornstarch for personal preference. I didn't find that it made a HUGE cake though. Thanks for sharing. :)



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