Paula Deen’s Lemon Pound Cake Recipe: Dense Citrus Bliss with Glaze

There’s a reason Southern bakers swear by this classic pound cake method. The secret lies in creaming butter and sugar for a full 5 minutes to achieve that signature dense, velvety crumb.

This lemon version takes the traditional recipe to new heights with bright citrus flavor. The glaze adds a sweet-tart finish that perfectly complements the rich, buttery base.

Baked at 325°F, this cake develops a golden crust while maintaining a moist, tender interior. The slow baking time ensures even cooking throughout the dense batter.

Serve warm or at room temperature for a dessert that’s both elegant and comforting. The lemon glaze soaks in slightly, creating a perfect balance of textures.

Ingredients for Paula Deen Lemon Pound Cake

Classic Southern ingredients create this dense, velvety lemon cake with bright citrus flavor.

The butter is non-negotiable for that signature pound cake texture. Land O’Lakes or Plugrá are professional baker favorites for their high fat content and consistent quality. Use room temperature butter—straight from the fridge won’t cream properly. For the lemons, Meyer lemons (winter season) offer a sweeter, more floral note, but regular grocery store lemons work perfectly. Always zest before juicing (the good stuff, not the bitter white pith).

No buttermilk? Whole milk plus 1.5 tsp vinegar or lemon juice per cup works in a pinch. Need to make it ahead? The batter holds 12 hours in the fridge (bring to room temp before baking). For extra moisture, sour cream at half the buttermilk quantity is a Southern baker’s secret. If you’re short on lemons, bottled lemon juice works for the glaze only (never for the cake itself).

This cake keeps 5-7 days at room temperature, wrapped tightly. For longer storage, freeze slices for up to 3 months. The glaze softens after a day, but the flavor intensifies beautifully. Always bring to room temp before serving for the best texture.

Step-by-Step Instructions for Lemon Pound Cake

Master the technique for a dense, moist crumb with bright citrus flavor in every bite.

Step 1: Cream Butter and Sugar to Perfection

In a stand mixer fitted with the paddle attachment, beat the 1.5 cup Unsalted Butter on medium speed until smooth and creamy, about 1 minute. The butter should be pale and slightly fluffy.

Gradually add the 3 cups Granulated Sugar, ¼ cup at a time, beating for 30 seconds between additions. Continue mixing for an additional 3-4 minutes until the mixture is light, fluffy, and nearly white in color. This step incorporates air, creating a tender crumb in your finished cake.

Step 2: Incorporate Eggs and Flavorings

Add the 6 whole Large Eggs, one at a time, beating well after each addition for 15-20 seconds. This ensures each egg is fully emulsified before adding the next. The mixture should look smooth and slightly glossy.

Stir in the 0.5 cup Fresh Lemon Juice, 2 tbsp Lemon Zest, 1 tsp Vanilla Extract, and 0.5 tsp Lemon Extract. The zest adds vibrant citrus oil, while the extracts deepen the lemon profile. Mix until just combined—overmixing can cause curdling.

Step 3: Alternate Dry and Wet Ingredients

In a separate bowl, whisk together the 3 cups All-Purpose Flour, 0.5 tsp Baking Powder, and 0.5 tsp Salt. With the mixer on low speed, add the dry ingredients in three additions, alternating with the 0.5 cup Buttermilk in two additions, beginning and ending with flour.

Mix each addition only until the flour disappears, about 10-15 seconds per addition. The batter will be thick and smooth. Scrape the bowl as needed to ensure even mixing. Avoid overmixing, which can develop gluten and make the cake tough.

Step 4: Bake Until Golden and Set

Pour the batter into a greased and floured 10-12 cup Bundt pan or two 9×5-inch loaf pans. Smooth the top with a spatula. Tap the pan firmly on the counter 2-3 times to remove air bubbles.

Bake in a preheated 325°F oven for 1 hour to 1 hour 15 minutes (for Bundt) or 50-60 minutes (for loaves), until a wooden skewer inserted near the center comes out clean or with just a few moist crumbs. The top should be deep golden brown and the cake should pull slightly away from the sides of the pan.

Step 5: Glaze and Finish

Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. While the cake cools, whisk together the 2 cups Powdered Sugar with 2-3 tbsp of the Fresh Lemon Juice until smooth and pourable.

Drizzle the glaze over the cooled cake, allowing it to drip down the sides. Let the glaze set for 10-15 minutes before slicing. The cake can be served immediately or stored at room temperature for up to 3 days in an airtight container.

Pro Cooking Tips for This Dish

Butter Temperature Matters

Your butter must be room temperature—about 65-68°F—for proper creaming. If it’s too cold, it won’t incorporate air properly. I leave mine out for 1-2 hours before starting. Press your finger into it; it should leave a slight indent but not be greasy. 💡

Creaming Technique

Beat the butter and sugar for the full 5 minutes to achieve that signature dense, velvety crumb. Use a stand mixer with the paddle attachment for best results. The mixture should turn pale and nearly double in volume. This step is non-negotiable for authentic texture.

Egg Incorporation

Add eggs one at a time, beating 15-20 seconds between each. This ensures full emulsification. If the mixture looks curdled, don’t panic—just beat in 1 tbsp of flour from your measured amount to bring it back together.

Pan Preparation

Use Baker’s Joy or homemade pan release (equal parts flour, oil, and shortening) for perfect release. For Bundt pans, get into every crevice. I also place the pan on a baking sheet to catch any drips and ensure even baking. 🔥

Baking Time Check

Start checking for doneness at 1 hour for Bundt pans. The cake is done when a wooden skewer comes out clean. If the top browns too quickly, tent with foil. Remember, pound cake continues cooking slightly after removal from the oven.

Glaze Timing

Let the cake cool completely before glazing—about 2 hours. If you glaze too soon, it will melt and soak in. The glaze should be thick but pourable. Add lemon juice 1 tsp at a time until you reach the right consistency.

Frequently Asked Questions