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.

Slice of dessert on a plate.

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 overflowed while baking.

On 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 cooked it perfectly. And you’ll love this Best Triple Lemon Pound Cake Recipe! ❤

Slice of dessert on a plate.

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 another with lemon gelatin (Jello brand). They were both fantastic. Both of them had a great lemon flavor. 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 instant pudding, I used lemon zest and lemon juice. However, you could omit them and still have a nice lemon flavor. The gelatin provided plenty of bold lemon flavor.

 Lemon Pound Cake

Pound Cake Tips for Success

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.

I always like to recommend more recipes that you’ll enjoy, here are a few: Good For You Triple Chocolate Brownies, TRIPLE LAYER CHOCOLATE COOKIES, TRIPLE BERRY MAGIC BARS RECIPE, Jello Apples, and Triple Chips Chocolate Chip Cookies.

 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
4.81 from 26 votes
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Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Servings: 12 slices
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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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39 Comments

  1. I want to make this , I’m a MAJOR POUND CAKE LOVER! and TANGY Lemon anything LOL!! I do have a ? about the Jell-O Gelatin Dessert mix 3.4oz. The Jello Gelation box I found is 3 oz. & the Jello Pudding is 3.4oz so am I supposed to use either or?
    I want to try make a key lime Pound Cake using this recipe too so want to try the Lime Jell-0 Gelation in it!

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

4.81 from 26 votes (25 ratings without comment)

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