Quick & Delicious Paula Deen Lemon Pound Cake Recipe

Lemon pound cake transforms ordinary dessert moments into zesty celebrations of culinary delight.

Buttery textures and bright citrus notes dance across your palate with remarkable elegance.

Soft, dense crumb and tangy undertones create a sensational experience that feels both comforting and sophisticated.

Delicate hints of sunshine peek through each carefully crafted slice, promising pure indulgence.

Sweet glazes complement the cake robust foundation, elevating simple ingredients into something extraordinary.

Bakers appreciate how this classic recipe balances richness with vibrant citrus character.

Elegant yet approachable, this dessert speaks to home cooks who love creating memorable sweet experiences: prepare to be enchanted.

Why Paula Deen’s Lemon Pound Cake is a Refreshing Treat

• Zest Up Your Baking: This lemon pound cake bursts with bright, tangy flavors that dance on your taste buds, transforming a classic dessert into a citrusy celebration.
• Master Simple Elegance: With straightforward steps and basic ingredients, even novice bakers can create a professional-looking dessert that impresses family and friends without complicated techniques.
• Versatile Crowd-Pleaser: Perfect for afternoon tea, weekend brunches, or elegant dinner parties, this cake adapts to any occasion while delivering consistent, delightful results every single time.
• Textural Delight: Enjoy a moist, dense cake with a tender crumb that's complemented by a silky smooth glaze, creating a luxurious mouthfeel that makes each bite pure comfort.

Ingredients for Paula Deen’s Lemon Pound Cake

Main Ingredients:

• Butter: Provides rich, creamy flavor and tender cake texture, best when at room temperature.
• Granulated Sugar: Sweetens the cake and helps create a light, fluffy structure.
• Eggs: Bind ingredients together and add moisture to the cake.
• All-Purpose Flour: Creates the main structure of the cake, key for achieving perfect pound cake consistency.

• Milk: Adds moisture and helps create a smooth cake batter.
• Lemon Zest: Provides bright, fresh citrus flavor and aromatic essence.
• Lemon Extract: Intensifies the lemon taste throughout the cake.

• Confectioners' Sugar: Creates a smooth, sweet glaze for topping the cake.
• Baking Powder: Helps the cake rise and become light and fluffy.
• Salt: Balances and enhances the overall flavor of the cake.

• Sweetened Whipped Cream: Adds a creamy, light complement to the dense cake.
• Fresh Strawberries: Provides a fresh, fruity contrast to the lemon flavor.

How to Make Paula Deen’s Lemon Pound Cake

Step 1: Warm Up The Oven

Crank the oven to 325°F. Grab an 8×4-inch loaf pan and generously coat it with cooking spray to prevent sticking.

Step 2: Whip Butter And Sugar

In a stand mixer, blend butter and granulated sugar for 2-3 minutes until the mixture looks light and fluffy. Add eggs one by one, mixing thoroughly after each addition.

Step 3: Prepare Dry Ingredients

• All-purpose flour
• Salt
• Baking powder

Whisk these ingredients together until well blended.

Step 4: Create Liquid Mixture

• Plus milk
• Lemon zest
• Lemon extract

Whisk until smooth and fragrant.

Step 5: Combine All Mixtures

Slowly add dry ingredients to the butter mixture, alternating with the milk mixture. Start and finish with flour mixture. Mix until just combined, being careful not to overmix.

Step 6: Bake The Cake

Pour batter into prepared pan. Bake for 1.5 hours or until a toothpick inserted in the center comes out clean. Allow cake to cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 7: Create Glaze

• Confectioners' sugar
• Milk

Drizzle glaze over cooled cake. Optional: Sprinkle extra lemon zest on top for decoration.

Step 8: Serve And Enjoy

Plate the cake and serve with sweetened whipped cream and fresh strawberries for a delightful dessert experience.

Pro Tips for Paula Deen’s Lemon Pound Cake

• Maximize Zesty Punch: Grate fresh lemon zest directly over the mixing bowl to release maximum citrus oils and intensify flavor.
• Prevent Dry Edges: Cover cake pan edges with aluminum foil if browning too quickly during baking to maintain consistent moisture.
• Strategic Cooling Technique: Let cake rest in pan for 10 minutes after baking, then transfer to wire rack to prevent soggy bottom and maintain structural integrity.
• Precise Ingredient Temperature: Pull refrigerated butter and eggs out 30-45 minutes before mixing to guarantee smooth, even batter consistency.
• Flavor Enhancement Hack: Brush warm cake with additional lemon syrup immediately after baking to create deeper citrus notes and extra moisture.

How to Store Paula Deen’s Lemon Pound Cake

• Refrigeration Method: Seal the pound cake in an airtight container or wrap tightly with plastic wrap to maintain moisture and prevent drying. Place in the refrigerator's main compartment, away from strong-smelling foods, to preserve the delicate lemon flavor for up to 5 days.
• Freezing Method: Slice the cake into individual portions or keep whole, then wrap each piece individually with plastic wrap, followed by a layer of aluminum foil. Label with the date and store in the freezer for maximum preservation up to 3 months. Thaw completely in the refrigerator overnight before serving to retain its soft, tender texture.
• Counter Storage Method: Keep the cake at room temperature in a covered cake dome or container with a tight-fitting lid for optimal freshness. Consume within 2-3 days for the best taste and texture, ensuring the cake remains moist and flavorful.

Creative Twists on Paula Deen’s Lemon Pound Cake

• Lavender Lemon Bliss: Infuse the cake batter with dried lavender flowers, adding a subtle floral note that complements the bright lemon flavor. Steep lavender in warm milk before mixing into the batter for an elegant aromatic twist.
• Almond Citrus Dream: Replace half the all-purpose flour with almond flour to create a nuttier texture. Add sliced almonds on top of the glaze for extra crunch and visual appeal.
• Blueberry Lemon Burst: Fold fresh or frozen blueberries into the batter just before pouring into the pan. The berries will create pockets of juicy sweetness that contrast beautifully with the tangy lemon glaze.
• Mediterranean Olive Oil Version: Substitute half the butter with extra virgin olive oil for a lighter, more complex flavor profile. Sprinkle some sea salt on top of the glaze to enhance the citrus notes and add a sophisticated touch.

Closing Thoughts on Paula Deen’s Lemon Pound Cake

Paula Deen’s lemon pound cake embodies Southern culinary elegance with its zesty charm and luxurious texture.

Classic ingredients merge into a delightful dessert that whispers comfort and sophistication.

Buttery crumb melts on palates, releasing bright citrus notes that dance with creamy undertones.

Simple techniques elevate this recipe from ordinary to extraordinary, making home bakers feel like professional pastry chefs.

Complex flavors balance perfectly between sweet and tangy, creating a memorable slice of pure happiness.

Passionate bakers and dessert enthusiasts will adore this irresistible creation – so grab those ingredients, follow each step carefully, and share this masterpiece with friends who crave something special.

Snap a photo of your beautiful cake, spread the joy across social media, and let fellow baking lovers marvel at your culinary prowess!

Paula Deen Lemon Pound Cake Recipe

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4.7 from 35 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Zesty lemon pound cake brings Southern charm to your dessert table with its rich, buttery crumb and bright citrus notes. Glazed with tangy lemon syrup, this Paula Deen classic promises a delightful slice of comfort you can savor any time.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups all-purpose flour
• 1½ cups granulated sugar
• 1 cup unsalted butter, softened (226 grams)
• 2 large eggs

Liquid and Flavoring Ingredients:

• ½ cup plus 4 tablespoons whole milk, divided (180 milliliters)
• 2 teaspoons lemon zest
• 1 teaspoon lemon extract

Finishing and Seasoning Ingredients:

• ¾ teaspoon salt
• ½ teaspoon baking powder
• ½ cup confectioners’ sugar (60 grams)
• Garnish: lemon zest
• Garnish: sweetened whipped cream
• Garnish: sliced fresh strawberries

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Instructions

1. Prepare the baking environment by heating the oven to 325°F (163°C). Coat an 8×4-inch (20×10 centimeters) loaf pan with non-stick cooking spray, ensuring complete coverage.
2. Using a stand mixer, cream unsalted butter and granulated sugar at medium speed for 2-3 minutes until the mixture becomes pale and voluminous. Incorporate eggs individually, mixing thoroughly after each addition to create a smooth, homogeneous batter.
3. In a separate mixing bowl, sift together all-purpose flour, salt, and baking powder, eliminating potential lumps and ensuring even distribution of dry ingredients.
4. Combine milk, freshly grated lemon zest, and lemon extract in a small bowl, whisking until the ingredients are well integrated and aromatic.
5. Gradually fold the dry ingredient mixture into the butter mixture, alternating with the milk mixture. Mix gently until ingredients are just combined, avoiding overmixing to maintain the cake’s delicate texture.
6. Transfer the batter into the prepared loaf pan, spreading evenly with a spatula. Bake in the preheated oven for approximately 1½ hours, or until a toothpick inserted into the center emerges clean and dry.
7. Allow the cake to rest in the pan for 10 minutes, then carefully transfer to a wire cooling rack. Let it cool completely to room temperature.
8. Prepare the glaze by whisking confectioners’ sugar with the remaining milk until smooth and drizzling consistency is achieved. Generously pour over the cooled cake, allowing it to cascade down the sides.
9. Optional garnish with additional lemon zest for enhanced visual appeal and flavor. Serve alongside sweetened whipped cream and fresh, ripe strawberries for a delightful accompaniment.

Notes

• Whip ingredients to room temperature 30 minutes before baking for smoother, more even mixing.
• Gently fold wet and dry ingredients to prevent tough, dense cake texture.
• Watch closely during final baking stage, as every oven performs differently.
• Lemon zest transforms ordinary cake into a vibrant, aromatic dessert.
• Elevate serving with delicate garnishes like fresh cream or edible petals for stunning visual appeal.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 617
• Sugar: 51g
• Sodium: 305mg
• Fat: 33g
• Saturated Fat: 19g
• Carbohydrates: 74g
• Fiber: 1g
• Protein: 9g
• Cholesterol: 187mg