Fresh lemon pound cake

Lemon Pound Cake

  • Author: Uncle Wen
  • Prep Time: 30 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 45 mins
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


Bake a show stopper lemon pound cake and worry about the calories later… Uncle Wen’s egg-rich vintage homemade fresh #lemon #poundcake is not for the faint of heart and no friend of the waistline but once you’ve had a bite of this old fashioned classic pound cake – nothing else compares.  Sprinkle with powdered sugar or drizzle with a tart lemon glaze. #recipes #dessert



  • 1 ½ cups of butter (at room temperature)
  • 3 cups of sugar
  • 8 eggs – that is not a typo
  • 3 cups all purpose flour
  • 1 tablespoon plus 1 ½ teaspoons lemon juice
  • 1 tablespoon plus 1 ½ teaspoons lemon extract



  1. Preheat oven to 350 degrees.
  2. Cream butter.
  3. Gradually add sugar, beating until light and fluffy.
  4. Add eggs, one at a time, alternating with flour and beating well after each addition.
  5. Stir in fresh lemon juice and lemon extract.


  1. Pour into a greased and floured 10 inch tube pan.
  2. Bake for 1 hour and 15 minutes or until golden brown. Test with cake tester. Remove from pan and cool completely.

Fresh lemon pound cake


You will also need: A 10 inch tube pan, measuring cups, measuring spoons, mixing bowls and hand held mixer or mixer such as a KitchenAid©, Oster© etc.

Serves: Many… but depends on how often they come back for second and third helpings.

Nutritional Information: Scary…

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