Moist Lemon Pound Cake
Recipe type: Baked Goods
Prep time: 
Cook time: 
Total time: 
Serves: 16 servings
  • 16 oz unsalted butter (2 sticks)
  • 2 cups white sugar, divided
  • 4 large eggs, at room temperature
  • zest of 4 large lemons, divided
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 3 cups all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • ¾ cup lemon juice, divided
  • ½ cup peach nectar
  • ¼ cup buttermilk
  1. Preheat the oven to 350 degrees. Prepare a 10 cup bundt pan or 2 one pound loaf pans with flour based cooking spray.
  2. In a large mixing bowl, place butter, 1½ cups sugar and lemon jello. Beat on medium speed for 5 minutes or until light and fluffy.
  3. Add in eggs, one at a time, beating each about 1 minute. Scrape the sides of the bowl. Add in ½ of lemon zest and extracts. Beat for one additional minute.
  4. Blend together flour, baking soda, baking powder and salt in a small bowl.
  5. Mix together ¼ cup lemon juice, peach nectar and buttermilk in a separate bowl.
  6. Blend ½ of the flour mixture into the butter/sugar/egg mixture. Mix just until flour in incorporated.
  7. Add in half of the liquid mixture. Blend together. Add in the remainder of the flour and liquid mixtures and blend in with each addition.
  8. Pour into a prepared pans. Bake for 50-60 minutes. Let cool for 30 minutes. Turn out onto a serving plate.
  9. In a small sauce pan, place ½ cup sugar and ½ cup lemon juice. Cook on medium heat for 3-5 minutes until sugar is dissolved. Stir in remaining lemon zest. Pour over warm cake. Serve with fresh berries and whipped cream, if desired.
Recipe by The Memorable Kitchen at