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Lemon Citrus Pound Cake

4.6 based on 7 reviews






  • 3/ 4 cup unsalted butter, softened
  • 1 (4oz) package of cream cheese, room temperature
  • 3 eggs, room temperature
  • 2 tablespoons lemon juice
  • 1 1/ 2 cups sugar
  • 1 1/ 2 cups all purpose flour
  • 1/ 2 teaspoon salt
  • 2 teaspoons vanilla


Preheat oven to 325°F. Prepare citrus loaf pan with baking spray or shortening and flour. Tap out excess flour. Cream together butter, cream cheese and sugar until fluffy. Add eggs one at a time. Add lemon juice and mix well. Add flour, salt and vanilla. Bake until done, about 55-65 minutes. Cake is done when toothpick inserted in the center comes out clean.

Read Recipe Reviews

    I used the William Sonoma citrus loaf pan, and in 65 minutes the middle was still a bit wet. My mistake in an overpour of lemon juice and vanilla. Added 2T lemon zest, and the flavor overall was great. I will attempt this again with correct proportions. Served with a warm mixed berry sauce; family and friends gave the thumbs up.

    I used the Williams Sonoma citrus pound loaf pan and it turned out beautifully. The only thing I did differently was to add a little extra citrus extract and to be honest the pound loaf still turned out buttery with only a very hint of citrus. I highly recommend this recipe and the pan and would be happy to use again.

    The recipe is delicious and moist… if you’re looking for a stronger lemon flavor add the zest of 1 lemon.

    Just bought citrus pan and tried it with own recipe… it was a hit.. now family wants to have it for coffee reunions ..

    This is a great recipe. Always comes good. My family loves it.

    Tris is a great recepy.

    Amazing! Every time I make this cake, and in the pan, I get sooooo many compliments! It taste wonderful and the cake is soooooo pretty.

    I used the yellow lighter weight Citrus loaf pan; my cake turned out just fine. But, I cooked mine for 68 minutes before the toothpick came out clean. It was delicious and I will use it again!

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