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Paula Deen Lemon Pound Cake Recipe

How to Make the Classic Paula Deen Lemon Pound Cake Recipe

The Paula Deen Lemon Pound Cake Recipe has a buttery crumb, golden crust, and vibrant lemon flavor...a perfect balance of rich and refreshing!
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 5 People
Calories: 323kcal

Equipment

  • 8x4-inch loaf pan
  • Mixing bowls (large, medium, and small)
  • Hand or stand mixer
  • Whisk and spatula
  • Measuring Cups and Spoons
  • Microplane or zester
  • Wire cooling rack

Ingredients

  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • 2 eggs (large)
  • 1 cup unsalted butter (softened)
  • ¾ tsp salt
  • ½ tsp baking powder
  • ½ cup whole milk
  • 2 tsp lemon zest
  • 1 tsp lemon extract
  • ½ cup confectioner's sugar (powdered sugar)
  • sweetened whipped cream
  • strawberries (garnish)

Instructions

  • Preheat and Prep - Start by preheating your oven to 325°F. Lightly spray an 8x4-inch loaf pan with cooking spray and set aside.
  • Cream Butter and Sugar - Using a hand mixer or stand mixer, beat the butter and granulated sugar on medium speed for 2–3 minutes until it’s light and fluffy.
  • Add the Eggs - One at a time, add the eggs. Beat well after each one so everything blends smoothly.
  • Mix the Dry Ingredients - In a separate bowl, whisk together the flour, salt, and baking powder.
  • Mix the Wet Ingredients - In a small bowl, stir together ½ cup plus 3 tablespoons of milk, lemon zest, and lemon extract.
  • Combine Everything - Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture. Mix just until combined—don’t overdo it!
  • Bake the Cake - Pour the batter into the prepared loaf pan and smooth out the top. Bake for about 1½ hours, or until a toothpick comes out clean.
  • Cool and Glaze - Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack. Mix the confectioner's sugar with 1 tablespoon of milk and drizzle over the cooled cake. Garnish with extra lemon zest, whipped cream, and sliced strawberries if you’d like!

Tips

  • Use room temperature ingredients for the smoothest batter.
  • Don’t overmix—stir just until the ingredients are combined.
  • Use fresh lemon zest for a vibrant citrus flavor.
  • Test with a toothpick—it should come out clean when done.
  • Cool completely before adding glaze to keep it from sliding off.

Nutrition

Nutrition Facts
How to Make the Classic Paula Deen Lemon Pound Cake Recipe
Amount per Serving
Calories
323
% Daily Value*
Fat
 
40
g
62
%
Saturated Fat
 
24
g
150
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Cholesterol
 
166
mg
55
%
Sodium
 
432
mg
19
%
Potassium
 
128
mg
4
%
Carbohydrates
 
112
g
37
%
Fiber
 
1
g
4
%
Sugar
 
61
g
68
%
Protein
 
9
g
18
%
Vitamin A
 
1270
IU
25
%
Vitamin C
 
1
mg
1
%
Calcium
 
84
mg
8
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.