This is the absolute BEST pound cake recipe there is! This Perfect Lemon Pound Cake lives up to its name! It is unbelievably flawless! The dense and moist cake holds a perfect lemon flavor. When you cut into it, the inside is gorgeously smooth and rich.
This is by far the greatest pound cake recipe I have ever found! To make this pound cake even better, you can serve it with a blueberry sauce. I find that blueberry and lemon go great together. You could also serve with ice cream.
Pound cakes are usually hard to get perfect, but with this easy to follow recipe and video demonstration, there’s no way your lemon pound cake could turn out badly! Give this great dessert recipe a try because this pound cake is perfect for any occasion!
Cook Temp: fill – Cooking Time: fill
1 ½ cups butter, softened to room temperature
3 cups sugar
3 cups all-purpose flour
1 ½ tablespoons lemon juice
1 ½ tablespoons lemon extract
In a large mixing bowl, cream 1 ½ cups butter and 3 cups sugar together. Beat with an electric mixer until light and fluffy. Add 8 eggs, one at a time, beating well after each addition. Add 3 cups flour, a little at a time, mixing well until all of the flour is incorporated and smooth. Stir in 1 ½ tablespoons lemon juice and 1 ½ tablespoons lemon extract. Pour batter into a greased and floured tube cake pan. Bake at 350 degrees for 1 hour and 15 minutes, or until a wooden pick inserted into the deepest part of the cake comes out clean. Cool in pan 15 to 20 minutes. Remove from pan, place on a cake stand and let cool completely. I served my Perfect Lemon Pound Cake with Blueberry Sauce and Cranberry-Blueberry Sorbet, with a couple of thin lemon slices and a sprig of mint on the side.