BEST TRIPLE LEMON POUND CAKE RECIPE

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With a bright lemon flavor, Best Triple Lemon Pound Cake Recipe is buttery, tender, dense yet moist. It’s a simple, elegant, classic cake.

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 Lemon Pound Cake

Best Triple Lemon Pound Cake Recipe

It took three tries to get the recipe perfect. Human error, kinda. Allow me to explain. First, I thought my readers might be tired of me using the same tube pan for every pound cake. I got one of those cutesy pans. I love this pan, but a pound cake has too much batter to fit into this pan. It over-flowed while baking.

My second attempt, I under-baked it. We just did a kitchen renovation and got a new stove and oven. This oven doesn’t cook exactly like my old one even although I calibrated it. Therefore, I didn’t bake it long enough and it fell.

Finally, just like Goldilocks, I finally cooked it perfectly. And, you’re going to love this Best Triple Lemon Pound Cake Recipe! ❤

 

 Lemon Pound Cake

 

If you’ve been following Call Me PMc, you know that I love to bake pound cakes. In fact, I have a series of Pound Cakes Reviewed where I share and review pound cakes. Please click over and check them out! (Get all my pound cake recipes here.)

After making the Strawberry Pound Cake, I wanted to use the same method for a Lemon Pound Cake and use lemon gelatin. I did. This is it. And, it’s F A B U L O U S!

 

LEMON PUDDING VERSUS LEMON GELATIN

Most noteworthy, I made this cake with lemon instant pudding and I made another one with lemon gelatin (Jello brand). They were both fantastic. Both of them had a great lemon flavor. Actually, I couldn’t tell much difference in the taste or texture using either product. Use whichever product you have on hand or prefer.

In addition to the gelatin and instand pudding, I used lemon zest and lemon juice. However, I think you could omit them and still have a nice lemon flavor. The gelatin provided plenty of bold lemon flavor.

 

 Lemon Pound Cake

 

Furthermore, I used whole milk. An equal amount of whipping cream or buttermilk can be substituted.

This cake does not have baking soda or baking powder. It’s not an error in the written recipe. The eggs are the leavener.

Another important tip, allow the eggs as well as the butter and milk to come to room temperature before you start mixing the cake.

Recommended pans: I use this 12-cup Tube Pan. For a bundt pan, I recommend this one. It’s larger than most.

 

 Lemon Pound Cake

 

Lemon Pound Cake

Best Triple Lemon Pound Cake Recipe

With a bright lemon flavor, Best Triple Lemon Pound Cake Recipe is buttery, tender, dense yet moist. It's a simple, elegant, classic cake. 

Author: Paula
4.65 from 14 votes
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Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Servings: 12 slices

Ingredients

  • 1 cup real butter no substitutions (not margarine), salted or unsalted whatever you prefer
  • 1/2 cup shortening
  • 3 cups granulated sugar
  • 3.4 -ounce lemon gelatin like Jello brand
  • 6 large eggs at room temperature
  • 3 cups all-purpose flour
  • 1 large lemon, zested and juiced
  • 1 cup whole milk

Instructions

  • Prepare a 12-cup tube pan with solid vegetable shortening, then sprinkle with sugar. (If you have a no-fail way of coating your pan so that cakes don't stick, use it. I've found this works best for me.)
  • Preheat oven to 325 degrees F.
  • See post above for recommended pans.
  • In the bowl of an electric mixer, cream butter and shortening together until smooth.
  • Add sugar and beat until mixture is smooth.
  • Add eggs, one at a time beat after each addition until yellow disappears into the batter before adding next egg. Stop mixer and scrape sides.
  • In another bowl, combine gelatin and flour. Whisk to combine.
  • With the mixer on low, alternatively, add flour mixture and milk beginning and ending with flour. (So you'll add 1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour) Stop mixer and scrape sides.
  • On low, mix in lemon zest and lemon juice.
  • Spoon batter into prepared pan. Bake at 325 degrees F for 75 to 80 minutes.
  • Cool in the pan for 15 minutes before inverting onto a serving tray. Serve warm or room temperature. Great served with vanilla ice cream.
  • Cool completely before covering. Store in an airtight container on the countertop for 4 days or in the refrigerator up to 1 week.

Nutrition

Calories: 602kcal | Carbohydrates: 82g | Protein: 8g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 148mg | Sodium: 223mg | Potassium: 104mg | Fiber: 1g | Sugar: 58g | Vitamin A: 660IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg
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37 Comments

  1. I would like to use cream cheese instead of milk Can I ? adding 1/2 at a time with flour

  2. Hello. First I would like to say I absolutely love your cake recipes!!! They are wonderful! Thank you for sharing. I was just wondering if I could make this lemon pound cake recipe like the melt in your mouth strawberry pound cake recipe? Which calls for five eggs only and buttermilk instead of whole milk? Why aren’t they made the same since it derived basically from that recipe?

    1. You should be able to make it the same way with different flavorings. I don’t look back at other recipes when I have a flavor in mind. I test and bake it from ratios in my head and the ingredients I have on hand.😍

  3. The ingredients say use four cups of flour but the instructions says mix three 1/3 cups of flour. Is it the four cups to three 1/3 cups of flour to be used?

    1. Hey, I think you misread the ingredients. I double-checked and in the ingredient list it’s 3 cups all-purpose flour. You’ll add them in 1/3 increments with the milk.

    2. 5 stars
      I made this lemon pound cake it was awesome and I made a lemon glaze with the zest of one lemon pluse juice, a tablespoon of heavy cream, and powdered sugar. It was very moist and it had a good crumb to it I will make this my go to lemon cake

  4. I really love your recipes, I’ve tried 5. A friend ask me to make her a million dollar pound cake but add lemon. Can you tell me how to do that, this recipe i can make with my eyes closed I’ve make it so many times. Do i substitute the vanilla and almond

    1. Yes, I’d use lemon flavoring in the same amount that called for. And I would zest one lemon and put the zest in there as well. When you zest it, you’ll have about 1 tablespoon of zest. Just add it when you had the flavoring.

  5. Is there a vegetarian substitute for the gelatin? I eat limited dairy, so i’m ok with the butter, but not the gelatin.

  6. Do you have any cake recipes that combine lemon with bourbon or can you advise how I can modify your Woodford Reserve recipe or one of your lemon recipes to combine the two flavors?

    1. You can replace the bourbon with limoncello or you can add 1 tablespoon lemon extract in addition to the bourbon

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