Triple Lemon Pound Cake Recipe
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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 overflowed while baking.
On 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 cooked it perfectly. And you’ll 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 another with lemon gelatin (Jello brand). They were both fantastic. Both of them had a great lemon flavor. 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 instant pudding, I used lemon zest and lemon juice. However, you could omit them and still have a nice lemon flavor. The gelatin provided plenty of bold lemon flavor.
Pound Cake Tips for Success
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
Recommended pans: I use this 12-cup
I always like to recommend more recipes that you’ll enjoy, here are a few: Good For You Triple Chocolate Brownies, TRIPLE LAYER CHOCOLATE COOKIES, TRIPLE BERRY MAGIC BARS RECIPE, Jello Apples, and Triple Chips Chocolate Chip Cookies.
Best Triple Lemon Pound Cake Recipe
Ingredients
- 1 cup real butter no substitutions (not margarine), salted or unsalted whatever you prefer
- 1/2 cup Crisco shortening
- 3 cups granulated sugar
- 3.4 -ounce lemon flavored gelatin mix* like Jello brand
- 6 large eggs at room temperature
- 3 cups all-purpose flour
- 1 large lemon, zested and juiced
- 1 cup whole milk
Instructions
- 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.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Coming from another Paula who loves to cook, I guess Paula’s love pound cakes. I can’t wait to try this lemon one! Thanks for sharing the recipe!
Yay! Thanks for leaving a message! I hope you enjoy the cake.
I have made many pound cakes including lemon pound cakes, and I find this particular lemon pound cake did not turn out the way I expected. I was very heavy and after the allotted time for baking it was still very wet. I followed the recipe exactly as printed, but for some reason the cake did not bake correctly.
Hey just a suggestion. I had that same problem with the cake being wet from the lemon juice, but when I used lemon extract the pound cake Came out beautiful and delicious!!!!
great. thank you.
Can I use a gluten free ap flour mix?
I have not had any luck baking with gluten free flours. I don’t know if it would work or if it needs additional ingredients.
Add the juice of one lemon to the cake mixture? Probably around 1/4 a cup?
As with any fruit, juice quantity varies.
Do you have to use the shortening? I never use it and would have to buy it just for this cake. Is it worth it or can I use more butter?
you can use butter
Can we just use 1 1/2 cups of butter instead of 1/2 c shortening?
you can
i really hate to show my ignorance, though it is said that the only dumb question is the one not asked, so …..when preparing the pan, after applying the vegetable shortening to the pan, is it granulated or powdered sugar that you use?
I use granulated sugar.
do I need shortening or can I use all butter?? It looks so good
you can use butter
How would using cake flour work for this cake? Good idea or no?
I actually bought cake flour to test. I haven’t tried it yet. I always use all-purpose, but I think cake flour would work good.
WOW Paula, this is amazing! I love all things lemon and this looks so fresh and rich!