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