{"id":22548,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/california-lemon-pound-cake\/"},"modified":"2024-11-18T09:20:30","modified_gmt":"2024-11-18T15:20:30","slug":"california-lemon-pound-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/california-lemon-pound-cake\/","title":{"rendered":"Lemon Pound Cake"},"content":{"rendered":"<p>It&#8217;s easy to make a favorite coffee shop treat at home! This sweet and soft lemon pound cake with a fluffy and tart lemon frosting is a cake you can whip up easily. Three layers of lemon\u2014zest, juice and extract\u2014give the cake a well-rounded lemon flavor with balanced sweet and tart citrus essence.<\/p>\n<p>Though traditional pound cake is entirely butter based, this lemon pound cake recipe includes some shortening in the mix, which helps slow the cake going stale. It&#8217;s a solid contender for an anytime treat, as well-suited to slicing for tea as it is to a community bake sale or a dinner party dessert.<\/p>\n<h2>Ingredients for Lemon Pound Cake<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075330\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Lemon-Pound-Cake_TOHD24_3259_SuzanNajjar-1.jpg?fit=700%2C1024\" alt=\"Overhead view of all ingredients for the Taste Recipes Lemon Pound Cake recipe, including butter, shortening, sugar, eggs, lemon zest, lemon juice, lemon extract, all-purpose flour, baking powder, salt, whole milk, and ingredients for the frosting (butter, confectioners\u2019 sugar, lemon juice, and lemon zest), arranged neatly on a countertop.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Suzan Najjar for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Butter and shortening:<\/strong> A combination of butter and shortening adds richness and moisture to the cake, while also contributing to its tender crumb. The butter gives the best flavor, but the shortening helps the cake not go stale as quickly as it would with butter alone.<\/li>\n<li><strong>Sugar:<\/strong> Sugar sweetens the cake and aids in creating a tender, moist crumb by incorporating air when creamed with butter.<\/li>\n<li><strong>Eggs:<\/strong> Eggs bind the batter ingredients together and provide structure, while also contributing moisture and richness.<\/li>\n<li><strong>Lemon zest and lemon juice:<\/strong> <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-zest-a-lemon-3-easy-ways\/\" data-name=\"www.tasteofhome.com\/article\/how-to-zest-a-lemon-3-easy-ways\/\" data-module=\"content engagement\" data-position=\"embedded links\">Lemon zest<\/a> adds a bright, fresh citrus flavor to both the batter and the frosting, enhancing the overall lemony taste of the cake. <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-juice-lemons-the-easy-way\/\" data-name=\"www.tasteofhome.com\/article\/how-to-juice-lemons-the-easy-way\/\" data-module=\"content engagement\" data-position=\"embedded links\">Lemon juice<\/a> contrasts the sweetness of the confectioners&#8217; sugar in the frosting with sharp lemon flavor.<\/li>\n<li><strong>Lemon extract:<\/strong> The <a href=\"https:\/\/www.tasteofhome.com\/collection\/lemon-extract-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/lemon-extract-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">lemon extract<\/a> intensifies the lemon flavor, providing a concentrated burst of citrus without adding excess liquid.<\/li>\n<li><strong>All-purpose flour:<\/strong> The flour provides the structure for the cake base by forming gluten when combined with liquids. You can substitute a gluten-free flour blend for the all-purpose flour if you like.<\/li>\n<li><strong>Baking powder:<\/strong> Pound cake isn\u2019t what one would call &#8220;fluffy&#8221; in the world of cake, but baking powder is the leavening agent that gives the cake a subtle lift, helping it rise to create a more tender texture.<\/li>\n<li><strong>Whole milk:<\/strong> The primary liquid in this recipe for lemon pound cake, milk adds moisture to the batter and helps hydrate and combine the dry ingredients.<\/li>\n<li><strong>Butter and confectioners&#8217; sugar:<\/strong> Whipped together with lemon zest and juice, these ingredients make a smooth, fluffy lemon frosting that crowns the cake.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Start the batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075331\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Lemon-Pound-Cake_TOHD24_3259_SuzanNajjar-2.jpg?fit=700%2C1024\" alt=\"Overhead view of softened butter, shortening, and sugar together in a large bowl for the Taste Recipes Lemon Pound Cake recipe.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Suzan Najjar for Taste Recipes<\/span><\/span><\/p>\n<p>In a large bowl, cream the <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-soften-butter-quickly\/\" data-name=\"www.tasteofhome.com\/article\/how-to-soften-butter-quickly\/\" data-module=\"content engagement\" data-position=\"embedded links\">softened butter<\/a>, shortening and sugar until light and fluffy, about five minutes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075334\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Lemon-Pound-Cake_TOHD24_3259_SuzanNajjar-5.jpg?fit=700%2C1024\" alt=\"Overhead view of eggs, lemon zest, and lemon extract are gradually incorporated into the batter for Taste Recipes Lemon Pound Cake Recipe.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Suzan Najjar for Taste Recipes<\/span><\/span><\/p>\n<p>Add the eggs, one at a time, beating well after each addition until the mixture is uniform. Stir in the lemon zest and lemon extract.<\/p>\n<h3>Step 2: Add the dry ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075336\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Lemon-Pound-Cake_TOHD24_3259_SuzanNajjar-7.jpg?fit=700%2C1024\" alt=\"Overhead view of flour, baking powder, and salt being gradually mixed into the creamed butter mixture, alternating with milk, to form the batter for the Taste Recipes Lemon Pound Cake recipe.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Suzan Najjar for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F. In a separate bowl, combine the flour, salt and baking powder, then gradually add the flour mixture to the creamed mixture, alternating with the milk. Beat until just combined.<\/p>\n<h3>Step 3: Bake the cake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075337\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Lemon-Pound-Cake_TOHD24_3259_SuzanNajjar-8.jpg?fit=700%2C1024\" alt=\"Overhead view of the lemon pound cake batter poured into a greased fluted tube pan, ready to bake for the Taste Recipes Lemon Pound Cake recipe.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Suzan Najjar for Taste Recipes<\/span><\/span><\/p>\n<p>Pour the batter into a thoroughly greased 10-inch fluted tube pan. Bake the cake for 70 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.<\/p>\n<p><i>Editor&#8217;s Tip:<\/i> For extra nonstick insurance, grease the pan with shortening, then give it a quick spritz of cooking spray. A flexible plastic knife works wonders to remove a cake from a fluted tube pan without damage. Slide the knife along the sides and center of the pan to loosen the cake before inverting it.<\/p>\n<h3>Step 4: Make the frosting, ice the cake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075338\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Lemon-Pound-Cake_TOHD24_3259_SuzanNajjar-9.jpg?fit=700%2C1024\" alt=\"Overhead view of lemon frosting made with softened butter, confectioners\u2019 sugar, lemon juice, and lemon zest, being spread on the cooled lemon pound cake for the Taste Recipes Lemon Pound Cake recipe.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Suzan Najjar for Taste Recipes<\/span><\/span><\/p>\n<p>In a small bowl, combine the softened butter, confectioners\u2019 sugar, lemon juice and lemon zest, and beat until smooth.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075339\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Lemon-Pound-Cake_TOHD24_3259_SuzanNajjar-10.jpg?fit=700%2C1024\" alt=\"Overhead view of lemon frosting being spread over the cooled Taste Recipes Lemon Pound Cake, which rests on a wire cooling rack.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Suzan Najjar for Taste Recipes<\/span><\/span><\/p>\n<p>Spread the frosting over the top of the cake.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075340\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Lemon-Pound-Cake_TOHD24_3259_SuzanNajjar-11.jpg?fit=700%2C1024\" alt=\"Overhead hero shot of the finished Taste Recipes Lemon Pound Cake, topped with lemon frosting and garnished with extra lemon zest, served on a cake stand.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Suzan Najjar for Taste Recipes<\/span><\/span><\/p>\n<h2>Lemon Pound Cake Variations<\/h2>\n<ul>\n<li><strong>Swap the citrus:<\/strong> Replace the lemon zest, juice and extract with lime zest, lime juice and vanilla extract. Crumble some graham crackers on top of the frosted cake to make a lime Bundt cake with the flavors of Key lime pie.<\/li>\n<li><strong>Fold in some fruit:<\/strong> Add a cup of blueberries or chopped strawberries to the finished batter just before pouring it into the pan.<\/li>\n<li><strong>Add some white chocolate:<\/strong> Whisk some melted and cooled white chocolate into the frosting mixture. The sweet white chocolate complements the tart lemon flavor and adds a little something unexpected.<\/li>\n<li><strong>Use a different pan:<\/strong> Divide the batter into greased loaf pans or mini loaf pans instead of a fluted tube pan. Follow the same doneness cues, but note that because the batter is in smaller containers, it will bake faster.<\/li>\n<\/ul>\n<h2>How to Store Lemon Pound Cake<\/h2>\n<p>You don\u2019t need to refrigerate lemon pound cake if it will be eaten within a few days. You can leave it on the counter wrapped or covered. If the cake won\u2019t be eaten right away, store it in an airtight container in the fridge for up to a week.<\/p>\n<h3>Can you freeze lemon pound cake recipes?<\/h3>\n<p>Freeze slices of the lemon pound cake recipe individually wrapped in waxed paper or storage wrap, then place them in a freezer bag for storage. You can also freeze an entire lemon pound cake, thoroughly wrapped, for up to three months.<\/p>\n<h2>Lemon Pound Cake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075341\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Lemon-Pound-Cake_TOHD24_3259_SuzanNajjar-12.jpg?fit=700%2C1024\" alt=\"Close-up horizontal shot of the Taste Recipes Lemon Pound Cake, highlighting the moist crumb texture and glossy lemon frosting.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Suzan Najjar for Taste Recipes<\/span><\/span><\/p>\n<h3>Can I substitute lemon extract with fresh lemon juice in the pound cake batter?<\/h3>\n<p>Yes, you can substitute lemon extract with fresh lemon juice, but keep in mind that lemon extract has a more concentrated flavor. You&#8217;ll need to use more lemon juice to achieve a comparable level of lemony flavor, which will also add extra liquid to the batter. For every teaspoon lemon extract, you&#8217;ll want to use about 2 tablespoons fresh lemon juice, but consider reducing the amount of milk by the extra volume to maintain the right liquid ratio.<\/p>\n<h3>How do I prevent my pound cake from sticking to the pan?<\/h3>\n<p>To prevent your <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-bundt-cakes\/\" data-name=\"www.tasteofhome.com\/collection\/best-bundt-cakes\/\" data-module=\"content engagement\" data-position=\"embedded links\">Bundt cake<\/a> from sticking to the Bundt or fluted tube pan, thoroughly grease the pan with butter or shortening. Use a pastry brush to get into the crevices. For extra insurance, you can spritz the pan with nonstick cooking spray after greasing. Another tip: Let the cake cool for about 10 minutes before attempting to remove it from the pan, but don&#8217;t wait too much longer than that. It&#8217;s easiest to remove the cake when the sugars are still soft in the residual warmth from the oven.<\/p>\n<h3>How can I tell if my lemon pound cake recipe is fully baked?<\/h3>\n<p>You can tell if a pound cake is fully baked by inserting a toothpick or cake tester into the center of the cake; if it comes out clean or with just a few moist crumbs, the cake is done. Additionally, the edges of the cake should pull slightly away from the pan, and the top should be golden brown and spring back when gently pressed.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Citrus trees grow abundantly in California, and I&#8217;m always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This lemon pound cake is one of my favorites! My mother passed this recipe down to me. \u2014Richard Killeaney, Spring Valley, California<\/p>\n","protected":false},"author":7061,"featured_media":2081912,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,304523,305750,305753,303980,305744,304328,304288,305487,304338,304515,306194,307104,303966,304408,304368,303887,306848,305788,307199,304268,304455,304558,305795,324623,304150,303883,304353],"categories-v2":[308500,310461,309438,308888,311398,311402,308510,311389,308988,308319,308984,308481,259620,310796,308992,308880,312060,310155,308495,308813,308745,308478,309603,311429,310245,259483,308860,308910,311441,309177,309434,308476,309005],"coauthors":[343474],"recommended_recipes":[{"post_title":"Lemon Sour Cream Pound Cake","post_link":"\/recipes\/lemon-lover-s-pound-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Lover-s-Pound-Cake_EXPS_TOHAM19_20353_B11_07_1b.jpg"},{"post_title":"Lemon-Blueberry Pound Cake","post_link":"\/recipes\/lemon-blueberry-pound-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Lemon-Blueberry-Pound-Cake_EXPS_TOHD24_166144_AlejandroMonfort_16.jpg"},{"post_title":"Lemon Pudding Cake","post_link":"\/recipes\/lemon-pudding-cake\/","post_image":"\/wp-content\/uploads\/2025\/01\/Lemon-Pudding-Cake_EXPS_TOHD24_6435_SarahTramonte_4.jpg"},{"post_title":"Lemon Sheet Cake","post_link":"\/recipes\/lemon-sheet-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Sheet-Cake_EXPS_TOHJJ23_20980_P2_MD_01_11_3b.jpg"},{"post_title":"Lemon Dump Cake","post_link":"\/recipes\/lemon-dump-cake\/","post_image":"\/wp-content\/uploads\/2024\/06\/Luscious-Lemon-Cream-Cheese-Dump-Cake_EXPS_FT24_232418_JR_0604_7.jpg"},{"post_title":"Lemon Pound Cake Muffins","post_link":"\/recipes\/lemon-pound-cake-muffins\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Pound-Cake-Muffins_EXPS_BMZ18_31163_C12_08_2b.jpg"},{"post_title":"Lemon Raspberry Cake","post_link":"\/recipes\/raspberry-lemon-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Lemon-Raspberry-Cake_EXPS_TOHD24_31722_EricKleinberg_11.jpg"},{"post_title":"Lemon Layer Cake","post_link":"\/recipes\/lemon-layer-cake\/","post_image":"\/wp-content\/uploads\/2024\/08\/Lemon-Layer-Cake_EXPS_TOHD24_49159_AbbeyLittlejohn_9.jpg"},{"post_title":"Lemon Blueberry Cake","post_link":"\/recipes\/lemon-blueberry-cake\/","post_image":"\/wp-content\/uploads\/2025\/03\/Lemon-Blueberry-Cake_EXPS_TOHVP25_278557_MF_02_20_2.jpg"},{"post_title":"Lemon Curd Cake","post_link":"\/recipes\/lemon-curd-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Lemon-Curd-Cake_EXPS_TOHD25_278329_ChristineMa_9.jpg"},{"post_title":"Blueberry Lemon Cake","post_link":"\/recipes\/blueberry-lemon-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Blueberry-Lemon-Cake_EXPS_FT21_24212_F_0205_1.jpg"},{"post_title":"Lemon Angel Food Cake","post_link":"\/recipes\/lemon-angel-cake\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_28614_AlejandroMonfort_4.jpg"},{"post_title":"Lemon Meringue Cake","post_link":"\/recipes\/lemon-meringue-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Lemon-Meringue-Cake_EXPS_TOHD24_14084_ChristineMa_14.jpg"},{"post_title":"Lemon Drizzle Cake","post_link":"\/recipes\/lemon-drizzle-cake\/","post_image":"\/wp-content\/uploads\/2025\/03\/Lemon-Drizzle-Cake_EXPS_TOHD25_278244_JonathanMelendez_07.jpg"},{"post_title":"Lemon Cake","post_link":"\/recipes\/lemon-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24563_LT10590D27A.jpg"},{"post_title":"Strawberry Pound Cake","post_link":"\/recipes\/strawberry-pound-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps22798_TH10523D60.jpg"},{"post_title":"Almond-Lemon Pound Cake","post_link":"\/recipes\/almond-lemon-pound-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps29345_TH944554D56-1.jpg"},{"post_title":"Lemon Coconut Cake","post_link":"\/recipes\/lemon-coconut-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps28442_TH950745D15.jpg"},{"post_title":"Citrus Pound Cake","post_link":"\/recipes\/citrus-pound-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Citrus-Pound-Cake_exps50802_SD1999447B12_17_1bC_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Lemon-Pound-Cake_EXPS_TOHD24_3259_SuzanNajjar_13.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/california-lemon-pound-cake\/","name":"Lemon Pound Cake","datePublished":"2018-01-01","dateModified":"2024-11-18","prepTime":"PT15M","cookTime":"PT01H10M","totalTime":"PT01H25M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Lemon-Pound-Cake_EXPS_TOHD24_3259_SuzanNajjar_13.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"A tangy and sweet lemon treat, this lemon pound cake has three layers of lemon flavor, from extract, zest and juice.","recipeIngredient":["1 cup butter, softened","1\/2 cup shortening","3 cups sugar","5 large eggs","1 tablespoon grated lemon zest","1 tablespoon lemon extract","3 cups all-purpose flour","1 teaspoon salt","1\/2 teaspoon baking powder","1 cup whole milk","FROSTING:","1\/4 cup butter, softened","1-3\/4 cups confectioners' sugar","2 tablespoons lemon juice","1 teaspoon grated lemon zest"],"recipeInstructions":[{"@type":"HowToStep","name":"Start the batter","text":"In a large bowl, cream the softened butter, shortening and sugar until light and fluffy, about five minutes. Add the eggs, one at a time, beating well after each addition until the mixture is uniform. Stir in the lemon zest and lemon extract.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Lemon-Pound-Cake_TOHD24_3259_SuzanNajjar-2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the dry ingredients","text":"Preheat the oven to 350\u00b0F. In a separate bowl, combine the flour, salt and baking powder, then gradually add the flour mixture to the creamed mixture, alternating with the milk. Beat until just combined.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Lemon-Pound-Cake_TOHD24_3259_SuzanNajjar-7.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the cake","text":"Pour the batter into a thoroughly greased 10-inch fluted tube pan. Bake the cake for 70 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely. Editor's Tip: For extra nonstick insurance, grease the pan with shortening, then give it a quick spritz of cooking spray. A flexible plastic knife works wonders to remove a cake from a fluted tube pan without damage. Slide the knife along the sides and center of the pan to loosen the cake before inverting it.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Lemon-Pound-Cake_TOHD24_3259_SuzanNajjar-8.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the frosting, ice the cake","text":"In a small bowl, combine the softened butter, confectioners\u2019 sugar, lemon juice and lemon zest, and beat until smooth. Spread the frosting over the top of the cake.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Lemon-Pound-Cake_TOHD24_3259_SuzanNajjar-9.jpg?fit=700,1024"}],"recipeYield":"16 servings","author":[{"@type":"Person","name":"Emily Teel"}],"nutrition":{"@type":"NutritionInformation","calories":" 500 calories","fatContent":"23g fat (11g saturated fat)","cholesterolContent":"107mg cholesterol","sodiumContent":"333mg sodium","carbohydrateContent":"70g carbohydrate (50g sugars","fiberContent":"1g fiber)","proteinContent":"5g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.7021275,"reviewCount":47,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Bite into a Piece of California Sunshine","description":"Watch our quick video to learn how to make a citrus packed California Lemon Pound Cake","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/QWisCc0c\/poster.jpg?width=720"],"uploadDate":"2020-09-5 10:45:00","duration":"P0DT0H1M17S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/QWisCc0c-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-05-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lvarner"},"reviewBody":"This was an excellent pound cake! Taste and texture were great, and I loved the lemon-flavored frosting. It was the perfect dessert for a spring dinner!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Daria791"},"reviewBody":"Made this cake today, I used as much lemon as possible, even added extra zest and extra lemon. I also added to the frosting more zesthalf of cream cheese! Love that recipe!!! Yes the sides and part of the top burned, so I Dropped the temp to 325 and left it in about extra 10 min. All I can say is cake is huge but very delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-01-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Karel"},"reviewBody":"<p>Wonderful cake!!<\/p><p><\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-07-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeHammer"},"reviewBody":"Someone suggested using lemon oil.    That is extremely strong. I wouldn't use it and I've been baking for well over 60 years. It doesn't make me an expert but I wouldn't suggest using lemon oil.  It already has 1 tablespoon of lemon extract plus lemon zest. If you want more lemon then make a simple glaze with confectioners sugar and lemon juice.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveTree"},"reviewBody":"Very delicious cake.  I would add more lemon just because I like a strong lemon flavor.  Word of Advice:  Mix all this in a HUGE mixing bowl and pour some of the batter into a small cake pan (I used a 6\" Pyrex bowl) because it makes a HUGE cake! Now what to do with a small cake...lol!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedLocomotive"},"reviewBody":"Lemon desserts are a favorite of one of my kids and myself so we like trying different recipes. This cake turned out good. I would like to add poppy seeds to it as others have said.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-02-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeTrumpet"},"reviewBody":"mickiej43, shortening is a solid whereas cooking oil is a liquid.  In most pound cake recipes (not all, just most) the recipe calls for a combination of butter and shortening, as it makes for a lighter cake.  Both butter and shortening should be room temperature, as should all the other ingredients, including the milk.  You will find this keeps the cake from falling.  This is a great pound cake and you can interchange orange zest and orange juice or lime zest and lime juice to change it up.  A terrific cake for Spring Summer!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanFlower"},"reviewBody":"Excellent recipe, came out delicious, as a baker for 40-years this was great, I just made 2 changes, used 12 and peel from lime in addition to lemon, will try separating batter, add cocoa and replace lemon extract with vanilla, create a marble pound cake, most likely will be delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedElephant"},"reviewBody":"Wow!! I can\u2019t believe how well this turned out. I had one lemon to use so I decided on this recipe. The one lemon I had was very close to the amount needed in the recipe. For us the Lemon was in perfect proportions. My only gripe was that I, being a beginner baker, had to google how to cream the butter, shortening, and sugar. I felt that for someone with my lack of skill in the kitchen, the recipe could have been a bit more descriptive. With that being said, I was extremely surprised how well it turned out. Even the bottom being over cooked. Thanks for the recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedTeepee"},"reviewBody":"This sounds like a good recipe, but different proportions from a recipe I have been baking for 40+ years and it never fails; however, this recipe appears to lack enough fresh lemon.  I use zest of 3-4 lemons, fresh lemon juice, vanilla, and no lemon extract. I also bake in loaf pans (2), grease and sprinkle with cane sugar before pouring in batter (bake time is less).  Once baked and slightly cooled, I glaze with a syrup-like mixture of sugar and fresh lemon juice spooned over loaves, allow loaves to rest about 10 minutes, turn out and cool loaves upright.  If you love lemon these few tweaks will not disappoint and its definitely moist.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-07-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleFish"},"reviewBody":"Wow - absolutely fantastic! I didn't have any lemon extract so used the juice from the lemons I used for zest, about 2-3 Tbsp. Heavily sprayed pan with baker's joy and then sugared the pan. Still had some sticking but the lemony sugar crystals that stuck were wonderful :). Didn't use the frosting and did have enough batter to make 6 regular sized cupcakes. The cake is a lighter pound cake so you may want to leave out the shortening and add another egg, as another, denser pound cake I make uses. However, it is outstanding on it's own!! Mmmmm mmmmm mmmmm!\u00a0 PS - did put in a cold oven at 325 as others suggested for about 70-80 minutes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-05-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanButterfly"},"reviewBody":"This recipe was a huge success. I tasted the batter prior to adding the milk and felt it was lacking that lemony flavor that I was looking for. Therefore, I followed some other recommendations and instead of a full cup of milk, I used 1\/2 cup of fresh lemon juice and 1\/2 cup of milk. I also added 1\/4 cup of poppy seeds just for the heck of it. This cake was moist and delicious. The perfect lemon flavor. I would HIGHLY recommend, however, that you grease AND flour the pan. I just greased it per the directions and, unfortunately, it stuck to the bottom. I will also wrap foil around the bottom, because the part that stuck seemed a little too brown. I don't see how the cake turned out dry for other reviewers. With 2 sticks of butter, 1\/2 shortening and 5 eggs, that seems darn near impossible. This will definitely make it to my recipe book. :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-05-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveRocket"},"reviewBody":"This cake is perfect!  Comparable to my great-grandmother's pound cake recipe...now that's saying something!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenSailboat"},"reviewBody":"OUTSTANDING! I made this cake yesterday for our Thanksgiving celebration. There is NONE left. My children and guests RAVED over it. This is definitely going to become a staple and a go-to for me.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-08-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBike"},"reviewBody":"This cake turned out really well. It had a wonderful texture typical of pound cale, and the taste was excellent. I have sometimes just used vanilla when I did not have lemon extract on hand and of course it was not as lemony but still had an excellent taste. Be sure to great the pan well!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-02-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBullhorn"},"reviewBody":"I used half stevia and half sugar.  Also omitted the shortening and half the butter and used 1\/2 cup of natural applesauce.   Used fresh lemon juice instead of extract. This cuts out a considerable amount of calories and fat.  I don't know what the original taste like but this was delicious.   Instead of the frosting I made a fresh blueberry sauce and drizzled over slices with fresh blueberries.  Everyone raved over it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-05-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBike"},"reviewBody":"This is as good a lemon pound cake as I\u2019ve had, great lemon flavor and very moist.  Frosting fans might want to double the recipe.  Don\u2019t skip the lemon extract in the cake.   Trader Joe\u2019s sells a very good one as does Olive Nation on line.  DON\u2019T buy the artificially flavored ones that the supermarkets sell.  The difference between artificial and real flavor is night and day.  Those who had it burn or be very dry, try using an oven thermometer.  Cooper Atkins is a good brand.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-05-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedPopcorn"},"reviewBody":"Made cake today. Flavor was good,, but when u slice it cake falls apart. Also very dry. I followed recipe not sure what went wrong.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-12-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanTurtle"},"reviewBody":"Lovely recipe will try to get it made at home or get it from a nice store.thanks","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-02-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveCloud"},"reviewBody":"This cake turned out lovely!  I made it for church today and it was a hit!  The lemon flavor is very refreshing and the cake is so moist!  Even the icing is excellent!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueButton"},"reviewBody":"This is the best cake! It was so easy to make and tasted mhmm mhmm mhmm. I added my icing while the cake was warm and it was more like a glaze. Try this tonight.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Bite into a Piece of California Sunshine","description":"Watch our quick video to learn how to make a citrus packed California Lemon Pound Cake","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2018\/06\/VD3259_013017_H.mp4","duration":"77.83","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2018\/06\/exps3259_MRR143297C09_10_4b.jpg","advertising":true,"jw_id":"QWisCc0c","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/QWisCc0c-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/QWisCc0c\/poster.jpg?width=720","jw_publish_date":"06\/12\/2018"},"rms_legacy_id":"3259","romance_copy_dek":"A tangy and sweet lemon treat, this lemon pound cake has three layers of lemon flavor, from extract, zest and juice.","enhanced_recipe_title":"Lemon Pound Cake","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup butter, softened","IngredientText":"1 cup butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup shortening","IngredientText":"1\/2 cup shortening"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cups sugar","IngredientText":"3 cups sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"5 large eggs","IngredientText":"5 large eggs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon grated lemon zest","IngredientText":"1 tablespoon grated lemon zest"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon lemon extract","IngredientText":"1 tablespoon lemon extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cups all-purpose flour","IngredientText":"3 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon salt","IngredientText":"1 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon baking powder","IngredientText":"1\/2 teaspoon baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup whole milk","IngredientText":"1 cup whole milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>FROSTING:<\/b>","IngredientText":"<b class='sIngredient'>FROSTING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup butter, softened","IngredientText":"1\/4 cup butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-3\/4 cups confectioners' sugar","IngredientText":"1-3\/4 cups confectioners' sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons lemon juice","IngredientText":"2 tablespoons lemon juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon grated lemon zest","IngredientText":"1 teaspoon grated lemon zest"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Lemon-Pound-Cake_EXPS_TOHD24_3259_SuzanNajjar_13.jpg","RecipeId":3259,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Lemon Pound Cake Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"29742\"]","RecipeAttachmentFileName":"Lemon-Pound-Cake_EXPS_TOHD24_3259_SuzanNajjar_13.jpg","ContributorId":null,"Firstname":"Richard","Lastname":"Killeaney","City":"Spring Valley","StateDescription":"California","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 15 min. Bake: 70 min. + cooling","MinimumServingQuantity":16,"MaximumServingQuantity":16,"Yield":"16 servings.","DigitalTitle":"Lemon Pound Cake","SubmittedTitle":"California Lemon Pound Cake","RecipeTypeId":1,"AverageRating":4.7,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHD24_3259_SuzanNajjar_12.jpg","PreparationTimeInMinutes":15,"CookTimeInMinutes":70,"TotalTimeInMinutes":85,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"California Lemon Pound Cake","OriginalSourceProject":"California Lemon Pound Cake","ContestPlacement":"West Winner","Trailer":"<h2>Lemon Pound Cake Tips<\/h2><h3><\/h3><h3>What can you use if you don't have lemon zest? <\/h3>If you crave this cake and don\u2019t have a fresh lemon handy to zest, there are several other <a href=\"https:\/\/www.tasteofhome.com\/article\/easy-lemon-zest-substitutes\/\">substitutes for lemon zest<\/a> you can use. Try swapping in zest from another citrus fruit, such as an orange, or use lemon extract, lemon juice or dried lemon peel. And try one of these other <a href=\"https:\/\/www.tasteofhome.com\/collection\/lemon-recipes-from-tart-to-sweet-2\/\">lemony recipes<\/a> while you're at it, too! <h3>How should you grease your tube pan when making lemon pound cake?<\/h3>The best way to make sure your lemon pound cake doesn't stick is to grease the tube pan with shortening and then give it a quick spritz of cooking spray. If it ends up getting stuck anyway, a flexible plastic knife works wonders to remove a cake without damage to the pan\u2014or the cake. Slide the knife along the sides and center of the pan to loosen the cake before inverting it. <h3>Can you make lemon pound cake in loaf pans instead of a tube pan?<\/h3>Yes! If you'd prefer loaf pans or don't have a tube pan, feel free to pour your batter into two greased loaf pans. They will likely be done before 70 minutes, though\u2014so keep an eye on your pound cakes and check on them around the 45- or 50-minute mark. <div><h3>How do you store lemon pound cake?  <\/h3>Lemon pound cakes such as this one almost always taste better after a couple days. Store the cake in an airtight container or cake keeper at room temperature for 3-4 days. Or you can freeze the unfrosted cake, wrapped tightly with a layer of plastic and foil, for up to 6 months. Thaw at room temperature. Hold off on frosting or glazing your lemon pound cake until it has thawed completely. Here's <a href=\"https:\/\/www.tasteofhome.com\/collection\/the-best-way-to-store-baked-goods\/\" style=\"background-color: rgb(255, 255, 255);\">how to store every type of baked good<\/a>.  <br><br> <i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/mark-neufang\/\">Mark Neufang<\/a>, Taste Recipes Culinary Assistant<\/i><\/div>","Metadescription":"This lemon pound cake recipe, with its irresistible icing, is one seriously sweet use of lemon. If you like, swap in zest from other citrus fruits. ","AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This lemon pound cake is one of my favorites! My mother passed this recipe down to me. \u2014Richard Killeaney, Spring Valley, California","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"Lemon Pound Cake ","RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon zest and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined. ","SequenceNo":1},{"Direction":"   Pour into a greased 10-in. fluted tube pan. Bake at 350&deg; for 70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. ","SequenceNo":2},{"Direction":"   In a small bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake.","SequenceNo":3}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[{"Name":"Cooking Style","ID":0},{"Name":"Baking Recipes","ID":111650},{"Name":"Cake Recipes","ID":111690}],"Course":[{"Name":"Course","ID":0},{"Name":"Bundt Cake Recipes","ID":95522},{"Name":"Cake Frosting","ID":96082},{"Name":"Cakes","ID":94630},{"Name":"Desserts","ID":94274},{"Name":"Frosting Recipes","ID":94682},{"Name":"Lemon Cake","ID":95582},{"Name":"Pound Cake","ID":95594}],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[{"Name":"Holiday & Celebration Recipes","ID":0},{"Name":"Baby Shower Recipes","ID":104174},{"Name":"Bridal Shower Recipes","ID":104186},{"Name":"Mother's Day Dessert Recipes","ID":104462},{"Name":"Mother's Day Recipes","ID":104454}],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Citrus Fruits","ID":102001},{"Name":"Milk","ID":102025}],"Kids":[],"PartnerRecipes":[],"Publications":[],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Winning Recipes","ID":304353},{"Name":"Dishes & Beverages","ID":305487},{"Name":"Birthday Cakes","ID":305750},{"Name":"Bundt Cakes","ID":305753},{"Name":"Cakes","ID":305744},{"Name":"Frostings & Icings","ID":306194},{"Name":"Lemon Cakes","ID":305788},{"Name":"Pound Cake","ID":305795},{"Name":"Gear","ID":303966},{"Name":"Bakeware","ID":303971},{"Name":"Bundt Pan","ID":303980},{"Name":"Holidays & Events","ID":304368},{"Name":"Birthday","ID":304523},{"Name":"Events & Gatherings","ID":304515},{"Name":"Holidays","ID":304408},{"Name":"Mother's Day","ID":304455},{"Name":"Potluck","ID":304558},{"Name":"Ingredients","ID":306848},{"Name":"Fruits","ID":307104},{"Name":"Lemons","ID":307199},{"Name":"Meal Types","ID":304268},{"Name":"Desserts","ID":304288},{"Name":"Techniques","ID":304150},{"Name":"Baking Breads & Desserts","ID":304158},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"1 slice: 500 calories, 23g fat (11g saturated fat), 107mg cholesterol, 333mg sodium, 70g carbohydrate (50g sugars, 1g fiber), 5g protein. ","NoOfRatings":47,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Lemon-Pound-Cake_EXPS_TOHD24_3259_SuzanNajjar_13.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Lemon-Pound-Cake_EXPS_TOHD24_3259_SuzanNajjar_13.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Bullets)","TipTitle":"","TipText":"<br><b>Test Kitchen Tips<\/b>  <li>For extra nonstick insurance, grease with shortening, then give the greased pan a quick spritz of cooking spray.<\/li>  <li>A flexible plastic knife works wonders to remove a cake from a fluted tube pan without damage. 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