Best Triple Lemon Pound Cake Recipe

4.78 from 27 votes

With a bright lemon flavor, Best Triple Lemon Pound Cake Recipe is buttery, tender, dense yet moist. It's a simple, elegant, classic cake.

Course Dessert

Cuisine American/Southern

Keyword cake, classic cake recipes, dessert, lemon, pound cake

Prep Time 20

Cook Time 1 15

Servings slices

Calories 602kcal

Author Paula

1 cup 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

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.