There’s something about a good lemon pound cake that never goes out of style. This recipe, inspired by Paula Deen’s classic Southern baking, delivers that perfect balance of sweet and tangy that wakes up your taste buds. The golden crust, the moist crumb, and that bright lemon glaze—every bite tastes like sunshine. It’s one of those cakes that feels both indulgent and comforting, whether you’re serving it after dinner or enjoying a slice with your morning coffee.
I first made this lemon pound cake for a spring family gathering, and it quickly became one of those “make it again” recipes everyone remembered. The aroma of fresh lemon zest filled the kitchen, and the texture was just dense enough to be rich but still light on the tongue. Since then, it’s been my go-to dessert whenever I want something simple yet impressive.
Why You’ll Love This Recipe
This lemon pound cake is the definition of Southern baking—rich, buttery, and bursting with citrus flavor. The lemon juice and zest give it that refreshing brightness, while the buttery pound cake base makes it melt in your mouth. You’ll love how simple it is to mix up, with ingredients you likely already have in your pantry.
It’s a crowd-pleaser that’s just as perfect for holidays and brunches as it is for everyday treats. The glaze adds a pretty finish and an extra layer of sweetness that complements the tangy lemon flavor beautifully. It’s easy, elegant, and guaranteed to make your kitchen smell amazing.
What You’ll Need
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ½ cup vegetable shortening
- 3 cups granulated sugar
- 5 large eggs
- 1 cup whole milk
- ¼ cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 ½ cups powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon milk (more if needed for consistency)
Pro Tips
- Always use fresh lemon juice and zest—it makes a huge difference in flavor.
- Cream the butter, shortening, and sugar long enough for a light texture; don’t rush this step.
- Make sure all your ingredients are at room temperature to ensure a smooth, even batter.
- Bake the cake in the center of the oven for even browning and texture.
- Pour the glaze over a slightly warm cake so it seeps in just a little but still sets beautifully.
Tools You’ll Need
- Electric mixer or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Zester or fine grater
- Bundt pan or tube pan
- Cooling rack
Substitutions and Variations
- Citrus twist: Replace half the lemon juice with orange or lime juice for a fun twist.
- Lighter version: Substitute half the butter with Greek yogurt or sour cream for extra moisture.
- Extra lemon flavor: Add a teaspoon of lemon extract or a drizzle of limoncello to the glaze.
- Glaze alternative: Swap the lemon glaze for a cream cheese icing for a richer finish.
- Mini cakes: Divide the batter into mini loaf pans for individual servings or gifts.
Make Ahead Tips
This cake actually gets better the next day as the flavors develop. You can bake it a day ahead, let it cool completely, and wrap it tightly in plastic wrap. Store at room temperature until ready to glaze and serve. You can also freeze the unglazed cake for up to three months—just thaw overnight and glaze before serving.
Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F. Grease and flour a Bundt or tube pan thoroughly, tapping out any excess flour.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3: Cream Butter, Shortening, and Sugar
In a large bowl or stand mixer, beat butter, shortening, and sugar together until light and fluffy, about 4–5 minutes.
Step 4: Add Eggs
Add eggs one at a time, mixing well after each addition until fully combined.
Step 5: Add Wet and Dry Ingredients Alternately
With the mixer on low, add the dry ingredients alternately with the milk, beginning and ending with the flour mixture. Mix just until smooth.
Step 6: Add Flavorings
Stir in lemon juice, lemon zest, and vanilla extract until fully incorporated. Do not overmix.
Step 7: Bake the Cake
Pour batter evenly into the prepared pan and smooth the top. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Glaze
Cool the cake in the pan for 10 minutes before transferring to a cooling rack. Once slightly warm, drizzle with lemon glaze.
Step 9: Make the Glaze
In a small bowl, whisk powdered sugar, lemon juice, and milk together until smooth. Add more milk as needed to reach a pourable consistency.
Serving Suggestions
- Serve slices with fresh berries or whipped cream for a light dessert.
- Add a scoop of vanilla ice cream for a more indulgent treat.
- Pair with tea or coffee for a cozy afternoon pick-me-up.
- Dust with powdered sugar before serving for a pretty presentation.
- Serve it as part of a brunch spread alongside fruit and pastries.
Leftovers and Storage
Wrap leftover cake tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze slices individually for up to 3 months. Thaw frozen cake overnight at room temperature and glaze lightly before serving if desired.
Nutrition and Benefits
- Fresh flavor: Lemon adds vitamin C and a bright, natural taste.
- Comfort baking: Made with simple, real ingredients and no artificial flavors.
- Make-ahead friendly: Keeps beautifully for days, perfect for busy schedules.
- Versatile: Works as both a casual dessert and an elegant centerpiece for gatherings.
Recipe FAQ
1. Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor and aroma, but bottled juice can be used in a pinch—just choose a high-quality brand without additives.
2. Why did my cake turn out dense?
Overmixing the batter or using cold ingredients can make the cake dense. Make sure everything is at room temperature and mix just until combined.
3. Can I use a loaf pan instead of a Bundt pan?
Yes, divide the batter between two 9×5-inch loaf pans and reduce baking time by about 10–15 minutes.
4. How can I make this cake extra moist?
Add a few tablespoons of sour cream or Greek yogurt to the batter—it enhances moisture without affecting the flavor.
5. Can I skip the glaze?
Absolutely. The cake is delicious on its own, but the glaze adds a lovely finishing touch.
6. Can I freeze the glazed cake?
You can, but for the best texture, freeze it unglazed. Add the glaze after thawing for a fresher finish.
7. What’s the best way to zest lemons?
Use a fine grater or microplane to zest only the yellow part of the peel—avoid the white pith, which can taste bitter.
A Slice of Sunshine in Every Bite
This Paula Deen Lemon Pound Cake is pure comfort in dessert form. It’s rich, moist, and full of that bright citrus flavor that makes every bite feel like a celebration. Whether you bake it for a special gathering or just to have something sweet on hand, this cake delivers that perfect Southern charm and homemade goodness every time.
