Grandma S Lemon Pound Cake Recipe

Grandma S Lemon Pound Cake Recipe

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Great Grandma Hinz's Lemon Pound Cake Recipe a classic dessert
Great Grandma Hinz's Lemon Pound Cake Recipe a classic dessert from

There’s nothing quite like the taste of a homemade pound cake, and this recipe from my grandma is hands down the best. Infused with fresh lemon juice and zest, this pound cake is perfect for any occasion, from Sunday brunch to a birthday celebration. So roll up your sleeves, preheat your oven, and let’s get baking!


  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 2 1/2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 cup buttermilk, room temperature


  1. Preheat the oven to 325°F. Grease and flour a 10-inch tube pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the butter and sugar together until light and fluffy, about 5 minutes.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in the lemon juice and zest.
  6. Add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk, beginning and ending with the dry ingredients.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 1 hour and 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  9. Cool the cake in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
See also  America's Test Kitchen Lemon Bundt Cake

Nutritional Information

Serving size: 1 slice
Calories: 410
Total fat: 18g
Saturated fat: 11g
Cholesterol: 105mg
Sodium: 220mg
Total carbohydrates: 59g
Dietary fiber: 1g
Sugars: 41g
Protein: 5g

Cooking Time

Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Total time: 1 hour and 50 minutes


  • 10-inch tube pan
  • Medium bowl
  • Large bowl
  • Electric mixer
  • Wire rack

Serving Suggestions

This lemon pound cake is delicious on its own, but it’s even better with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it for dessert at your next dinner party, or enjoy a slice with your morning coffee.


For a twist on this classic recipe, try adding fresh berries to the batter, or swapping out the lemon juice and zest for orange or lime. You can also try drizzling a glaze made from powdered sugar and lemon juice over the top of the cooled cake.


If you don’t have buttermilk on hand, you can make your own by adding a tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5 minutes. You can also substitute the all-purpose flour for cake flour for a lighter texture.


This cake will keep for up to 3 days at room temperature, or up to a week in the refrigerator. You can also freeze it for up to 3 months.


  • Make sure your ingredients are at room temperature before you begin baking.
  • Don’t overmix the batter, or your cake will be tough.
  • Use a toothpick to test for doneness. If it comes out clean, the cake is ready.
  • Let the cake cool completely before slicing, or it will fall apart.
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This recipe makes a large cake, so make sure you have a 10-inch tube pan on hand. You can also halve the recipe to make a smaller cake.

Frequently Asked Questions

Can I use a different type of pan?

You can use a bundt pan or two loaf pans instead of a tube pan. Just adjust the baking time accordingly.

Can I use bottled lemon juice?

While fresh lemon juice is always best, you can use bottled lemon juice in a pinch. Just make sure it’s 100% pure lemon juice, and not lemon juice from concentrate.

Can I make this cake ahead of time?

Yes! This cake actually tastes better the next day, so feel free to make it ahead of time and store it in the refrigerator until you’re ready to serve.

Personal Thoughts

My grandma’s lemon pound cake is a family favorite, and for good reason. It’s moist, flavorful, and always a crowd-pleaser. I love the bright, tangy flavor that the lemon adds, and it pairs perfectly with a cup of tea or coffee. This recipe may take a bit of time to make, but it’s well worth the effort. Give it a try and see for yourself!

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