Lemon Butter Pound Cake

melted butter

Baking in the south is sure a whole lot easier than baking on the West Coast. When I set out a stick of butter to get to room temperature, my waiting period is a lot shorter than before. I would sometimes have to leave butter out overnight and a few hours into the next day to get it soft enough for my recipe. Now, I can crave a Lemon Butter Pound Cake, set out the butter, and be cooking in less than six hours; sometimes even four. Lately, I’ve been craving a lot of Lemon Butter Pound Cake. It is the only dessert we have had in the house for the past month. One solid month of eating this cake; night after night, after night, after day, and after night again and I’m still not tired of it.

delicious lemon butter pound cake

I was first introduced to this cake by my grandfather’s wife. It was her standard, her steady birthday cake recipe which she delivered to all on their special day. Up to this point in my life, all of my birthday cakes had been bakery made. This approach…the homemade thing…no icing…no filing. It took some getting use to, but after tasting one slice of this cake and enjoying it a few times after that, every year I got goose bumps at the thought of my approaching special day.

One year, when she delivered my cake to me, she suggested that I could share it with my roommates. I smiled and nodded in agreement knowing full well that wasn’t going to happen. No worries, the cake didn’t go to waste because it was entirely consumed by me; all of it…in less than four days. Yes, it was gooood!

This will probably be one of the easiest cakes you’ll ever make which is probably the one reason I have made it so many times already. There are only six ingredients. You toss, mix, pour, and wait while it bakes. It is ready to eat straight out of the oven or it dresses up real nicely. Although I prefer a few strawberries and some whipped cream, a naked piece of this cake does just fine.

powdered sugar

The butter should be already patiently waiting in your mixing bowl. The powdered sugar is the next ingredient to be added. There is always a temptation factor with powdered sugar. It’s light and airy looking and sometimes you want to stick your finger in it just hoping to get a little residue on it so you can lick it off. I think that pretty much sums up River’s experience with powdered sugar. He does the same with granular sugar too.

adding powdered sugar

Cream the butter and powdered sugar.

flour

When I first made this recipe, I cut it in half because even though I love this cake, I was over my college days of eating the whole thing myself. I figured the loaf would be better and was plenty for just me. Any time I made this cake, it never did taste anything like the original I received on my birthday.

measured unbleached flour

Oh yeah…add the flour next

adding vanilla

Add the vanilla. No imitation here baby. It’s the real thing!

squeezing lemon

Until just two weeks ago, I used to think when the “original” recipe was shared with me, one ingredient was purposely left out of the recipe. Do you know people like that who give you everything except the one special ingredient that makes it taste extra special?

fresh squeezed lemon juice

Well, I must apologize for my sour thoughts because it finally occurred to me to try making this cake as it was originally called to be made with all of the ingredients and the amounts listed. Add the lemon.

loaf lemon butter pound cake

When I cut the recipe in half, I get this loaf version. It is still delicious, but it is like it says, a pound cake and it could hurt you if you got pounded with it. I guess anything could really hurt you if you got pounded with it.

eggs

It is amazing how different and how much better it taste when not cut in half. It was moist and has the flavor I remember; the flavor I’ve been trying to recreate for years. All it took was for me to follow the directions. Now, it is time for you to add the eggs.

creamy cake batter

I love how creamy and light the batter looks. When nobody was looking, I stuck my finger in and yes, it taste as good as it looks.

lemon butter pound cake ready to bake

Make sure before you put this in the oven that you have enough people ready to eat it or you might be tempted to eat it all yourself.

nature cake

When it comes out of the oven, it looks like this. Okay, it looks sort of like this. Well, maybe, it doesn’t look anything like this cake, but isn’t the presentation nice?

lemon butter pound cake with strawberries

Okay, seeing I can’t pull one over on you, here it is. After taking the cake out of the oven and dressing it up a little bit, then it looks like this. This one is for real.

1lb butter
1lb powdered sugar
6 eggs (room temperature)
3 cups of unbleached (or not), all-purpose flour (DO NOT USE CAKE FLOUR, I repeat, DON’T DO IT!)
1 tbs REAL vanilla
1 tbs REAL lemon
*Put the cake in a cold, NOT PRE-HEATED, oven (listen to me)


How You Do It:
1. Cream the butter and powdered sugar until they are creamy and light.
2. Add 1/2 the flour.
3. Add the vanilla.
4. Add the lemon.
5. Add 1/2 the eggs.
6. Beat all of the above ingredients very well.
7. Add the remaining flour.
8. Add the remaining eggs.
9. Beat well.
10. Put batter into a oil sprayed pan. If you feel like flouring too, then go for it, but it isn’t necessary.
11. Put the cake in a COLD oven and heat to 325 degrees.
12. Bake for about 1 hour and ten (10) minutes.
13. Allow the cake to cool on a wire rack for at least ten minutes before removing from the pan.

Treat yourself. Before dressing this cake up with anything (berries, cream, any accents, etc.) try it all by itself. It is really a great cake.

See some other really sweet shots of delicious desserts you too can make at Oh My! Sugar High.

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6 Responses to “Lemon Butter Pound Cake”


  • Comment from Misty

    That looks delicious. I’m definitely going to try this recipe out. YUMMY!

  • You know, I’ve never made a pound cake at home, I always have the worse luck with dense cakes but this sounds easy enough. I may have to give it a try for Mother’s Day, maybe with some raspberries tossed in.

  • Comment from Yvonne

    Oh, my!! Dang girl, I’m drooling over here. Seriously, that looks delish and your pictures are gorgeous. I so want to make this, but I’m stingy and will eat the entire thing…lol!!!

  • Comment from Ty

    Can’t wait to try this one! It looks delicious!!!

  • Comment from Firefly

    It looks wonderful and yummy! I’ll have to try it :)

  • Here I am back checking out this recipe again 3 months later and wouldn’t you know it, I STILL haven’t made a pound cake from scratch. But this does remind me, I need to go dig up that cheddar biscuit recipe of yours, those sound so good right now.


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