Lemon Pound Cake
- SERVES
- 12
- COOK TIME
- 55 Min
Traditional pound cake lovers will love this delicious variation on their old-time favorite. Our Lemon Pound Cake is loaded with citrusy flavor, making it a cake that's full of goodness!
What You'll Need
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 cup low-fat vanilla yogurt, or any flavor you prefer
- 4 tablespoons lemon juice
- 1 Zest of one lemon
What to Do
- Preheat oven to 350 degrees F. Coat a 9-inch tube pan that has been coated with cooking spray
- In a large bowl with an electric mixer on medium speed, beat butter and sugar until creamy. Add eggs and vanilla and continue beating until smooth. Gradually add flour and yogurt until well mixed. With a spoon, stir in lemon juice and zest.
- Spoon batter into prepared pan. Bake 55 to 60 minutes, or until a wooden toothpick inserted in center comes out clean.
Notes
- Sometimes we like to use low-fat raspberry yogurt in place of the vanilla. It gives it a nice look and flavor twist.
- If you liked this recipe, be sure to check out our free eBook, Classic Cakes: 24 Easy Cake Recipes to Enjoy Year-Round!
If you loved this lemon dessert, be sure to check out our collection of Lovely Lemon Dessert Recipes: 18 Easy Lemon Recipes.
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Nutritional InformationShow More
Servings Per Recipe: 12
- Amount Per Serving % Daily Value *
- Calories 420
- Calories from Fat 154
- Total Fat 17g 26 %
- Saturated Fat 10g 52 %
- Trans Fat 0.6g 0 %
- Protein 6.1g 12 %
- Amount Per Serving % Daily Value *
- Cholesterol 88mg 29 %
- Sodium 168mg 7 %
- Total Carbohydrates 62g 21 %
- Dietary Fiber 1.6g 6 %
- Sugars 37g 0 %
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nguthrie
May 09, 2017
Do you think I could use a sugar free cake mix with this recipe?
Test Kitchen Team
May 09, 2017
Hi there! Yes, you can use a sugar-free cake mix in this recipe, however it will not be a dense cake (as pictured). If you're looking for a lighter lemon cake recipe, head on over to www.everydaydiabeticrecipes.com. :) Enjoy!
boogielimbaugh 585 0896
Sep 21, 2013
do you have to use yogurt in this or can you sub. with something else.. or can you omit the yogurt all together..
joanofark06 713038 2
Oct 28, 2015
I'd like to know that too. I don't buy yogurt, unless I can find it, all organic, which I find hard to do.
jrb
May 19, 2013
You do not use baking powder or baking soda with a pound cake. It is a dense heavy full of calories and goodness cake!
rabrams 5773034
Apr 01, 2013
Some of your reviews are by obviously smart cooks. Other reviews are by obiously smart fingers. More's the pity. Anyone with any cooking knowledge would KNOW there is no levening in this recipe and so you need to add either baking powder, baking soda & buttermilk or use self-rising flour like carol 2352 did. Instead of making a huge issue out of it and slamming one another why don't you just go to the obvious and realize the person posting this made a typographical mistake! Some people have no manners, and enjoy slamming on another on the Internet. Hmmmm...
wendygoerl 2394329
Mar 03, 2015
Anyone with any cooking knowledge would KNOW a "pound cake" is a dense cake that does NOT use" baking powder, baking soda buttermilk or . . .self-rising flour"
carol 2352
Dec 04, 2012
Just completed this cake, delicious. I added a couple more eggs ,a small amount whole milk, and used self-rising flour. While hot , I drizzled powdered sugar mixed with a little butter and lemon juice over the cake. Re
sandor 1560199
Sep 16, 2012
after 70 minutes in 350 oven, removed cake and let cool. It fell apart and found thin layer of uncooked batter near bottom. Crumbs tasted great. Baked batter not like pound cake texture. Used my Kitchen Aid mixer, followed directions. Did I overmix or undermix. Stirred lemon juice with spoon. Would mixer on low speed have done a better job with juice? Want to try again and need your help. Thanks.
dortkrug 0246698
Sep 16, 2012
I would like to see the nutritional value of all these recipes???
ezlidblue 5518683
Nov 28, 2012
There are countless internet sites which will give you nutritional content of any recipe! Please note, however, that if you bake a pound cake, it will be high in calories. There is no way of getting around it and you should be looking elsewhere if you need or want low calorie recipes for anything. Why should this site cater to you when there are those of us out here who know how to find nutritional values and how to add up calories?
sccatluvr
Nov 29, 2012
It never ceases to amaze me just how mean and hateful people can be, even on a recipe site. This reader was simply stating that he/she would like to see the nutritional value of the recipes here. I don't believe they were asking to be catered to. You should make an effort to treat others the way you would want to be treated and I seriously doubt that you would want someone to be this rude to you.
gloriahambrick 480 9603
Sep 15, 2012
Turned out hard and did not rise. I made it for company. That was a mistake. Will not make it again.
jiffyh 0151347
Aug 30, 2012
I just made this lemon pound cake didn't rise its heavier than lead also it didn't come onto the tooth pick thought it was done and it wasn't .it would make a spare for a small car.
Susan Kline
May 28, 2012
I would like to try this in a 9 x 13 pan. Any cautions or suggestions? Alternatively, I could use layer cake pans. I want it for a birthday cake and would like to write on top.
Viking
Mar 23, 2012
QUESTION: what is "zest" ??
tpeeples3 3542044
Mar 26, 2012
zest is the super finely grated peel of your lemon or lime. Grate your fruit before you juice it
sccatluvr
Nov 29, 2012
But don't grate down to the pith (the white). It will make whatever you're adding your zest to very bitter.
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