Lemon Pound Cake

Several years ago, Neil (my boyfriend) brought home some blueberries that a co-worker (named Walt) had given him.  Walt had an over abundance of blueberries and asked Neil if I use them in my baking.  I was very happy to get the blueberries and made several blueberry cakes with them.  I decided to make a Blueberry Cake for Walt to thank him for giving me the blueberries.  Walt shared the blueberry cake with his son and stated that was one of the best cakes he had ever eaten. 

Last week Neil brought home a Lemon Pound Cake Walt had made for the two of us.  I loved this cake so much and asked Neil if he could get the recipe from Walt.  It took several months (time passes quickly) but I finally got the recipe.  Neil had asked Walt if he minded me posting it in my blog, and he wouldn’t mind sharing his mother’s Lemon Lemon Pound Cake with others.

Walt stated his mother used to make this cake when he was a little boy; he used to climb up on a chair to see his mother make it.  Walt states this cake always reminds him of the time he was a little boy making this cake with his mother.  pPecious memories of baking something amazing together.  I hope you enjoy this cake as much as Walt does and now how much I do.







2 and ½ cups sugar

3 sticks butter (room temperature)

4 eggs (room temperature)

½ teaspoon soda dissolved in 1 Tablespoon hot water

1 cup buttermilk

2 teaspoons lemon extract

3 and ½ cups all-purpose flour

Glaze (recipe below)




Preheat oven to 325F.


In a large mixing bowl cream butter, then add sugar slowly and cream well.  Add eggs one at a time, mixing well after each addition.  Add soda water to creamed mixture.

Alternately add flour and buttermilk, starting with flour and ending with buttermilk.  Add lemon extract.  Do not over mix.  Spoon cake batter into an UN-greased tube pan and smooth out on top.  Bake cake for 1 hour and 5-8 minutes, or until a toothpick inserted in cake comes out clean.  

Remove cake from oven and poke holes all across the top (while the cake is hot) so the sauce will run down into the cake as well as the sides and top.


Lemon Pound Cake Sauce:


In a small saucepan add ½ cup sugar, Juice of 2 lemons and 1 Tablespoon water.

Bring mixture to a boil and boil for 1 minute.  Spoon sauce over hot cake.  If you like more sauce, double it and then spoon over cake.


4 thoughts on “Lemon Pound Cake

  1. I have made this cake several times for my family and it is delicious! My son is serving overseas with the Navy. His birthday is coming up…do you think this would be a good cake to ship to him? Or can you recommend a better one? Thanks so much for your wonderful blog! All of your recipes are easy-to-follow, make beautiful presentations, and taste divine.


    • Cathy, I’m really not sure due to not knowing how long it takes to ship to him. I have sent lots of cookies through the mail, but never a cake. I would Google how to ship a pound cake, maybe you can find someone that way who have personally shipped a cake. I wish I could help you. I would think a pound cake would hold up if it’s packed well enough. My concern is the heat. I think it’s great of you to ship to him and I’m sure he will love it, no matter what condition it arrives in! I work at a Navy hospital here in Pensacola, FL, but not on NAS (Navy Base). I am about 25 minutes from the base, but I work all day with the Navy corpsman, doctors and nurses. I bake for then as often and they love what I bring to them. Lately I’ve heard a few of them talk about their unwanted pounds and I told them I was going to back off some with things I bring to work. I don’t want to be responsible for their excess weight because they can actually get in trouble….so, I told them instead of baking 1 or 2 times weekly, I’ll slow it down to once every 2 weeks! lol They are already asking about fall baking and pumpkin goodies! lol I think I have spoiled them! Anyway Cathy, wish I could help, but it can’t hurt to send one and see what happens. Thanks for your message and you’ll have to let me know how it turned out if you send one to him. 🙂


      • What a coincidence! My son is also a corpsman, currently stationed in Italy. I have decided to experiment with canning a few flavors of these Cake In A Jars (http://spousebuzz.com/blog/2013/07/how-to-make-military-care-package-cake-in-a-jar.html) and store them in my pantry for 2 weeks to see how they turn out. I’ve tried your Peanut Butter Texas Sheet Cake and another recipe called Lemon Cake with Lemon Vanilla Glaze. If these do well, I plan to pack up about 24 dozen jars of 4 good flavors, along with the plates, forks, napkins, candles, etc. Thanks for your input and I’ll keep you posted😊


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