Homemade Lemon Pound Cake (With Lemon Syrup)

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Tangy, super moist lemon pound cake soaked in sweet, zesty lemon syrup.

I have several other lemon cakes on my site (Lemon Frosted Lemon Pound Cake, Lemon Coconut Pound Cake and more), and really wasn’t looking to put up another homemade lemon pound cake. However, when I read this recipe in my Washington St. United Methodist Church’s (Columbia, SC) Cookbook it looked so moist and ultra lemony I knew I had to make it and post it.

Lemon Pound Cake Homemade (With Lemon Syrup)

Tools used in easy homemade lemon cake

Homemade Lemon Pound Cake (From Scratch)

Key Ingredients in tangy lemon cake

  • butter room temperature – room temperature butter creams and incorporates so much easier than cold butter.
  • shortening – helps the cake rise and helps create a soft interior texture
  • sugar
  • eggs room temperature – adds structure, leavening, color and flavor
  • all purpose flour – sifted
  • milk room temperature
  • lemon extract – gives the cake a nice, true lemon flavor

Key ingredients in Lemon pound cake syrup

Best, Moist Lemon Cake Recipe

Like I said above, I didn’t intend to post another lemon cake recipe, but then I read this recipe and…. What looked so good and luscious about this recipe, and had my taste buds begging me to make it, was the lemon syrup this cake is soaked in.

Lemon Syrup Pound Cake

The pound cake is a delicious lemon pound cake by itself, but it gets even better when the lemon syrup is poured over it. The lemon pound cake syrup turns this cake into a rock star (I mean the best, like Bon Jovi rock star) cake. It adds even more zesty, tangy, sweet lemon flavor to this moist lemon pound cake.

If you’re wondering if the lemon pound cake syrup makes the lemon pound cake soggy, that’s a big no. It just adds the perfect amount of tangy moisture to the cake.

This lemon syrup pound cake would be perfect for a spring or summer dessert. Take this to a dinner party or serve it at a brunch and you’ll be the Betty Crock’n rock star of the event.

Mama's Homemade Lemon Syrup Pound Cake

What To Serve With Lemon Pound Cake

Although this moist homemade lemon pound cake is perfect naked (with no toppings), it also tastes great with some clothes on (topped). It would be delicious served with these toppings and sides:

  • Strawberries
  • Raspberries
  • Blueberries
  • Blackberries
  • Coconut
  • Vanilla Ice Cream
  • Whipped Cream

Why Make Homemade Lemon Pound Cake?

Because of the lemon pound cake syrup. This lemon syrup adds an additional tang and zest you just don’t get in a regular lemon cake and makes this cake worth the bake.

In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.

I have linked to our related recipes below and I’m sure you will love them.

More Lemon Cake Recipes

Lemon Pound Cake With Lemon Syrup
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Super moist tangy lemon pound cake soaked in zesty lemon syrup.
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Keyword lemon pound cake, lemon pound cake with syrup, homemade lemon pound cake
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings 16 slices
Calories 480kcal
Cost $7.00



Ingredients in Lemon Pound Cake

  • ½ pound butter 2 sticks @ room temperature
  • ½ cup shortening
  • 3 cups sugar
  • 6 eggs room temperature
  • 3 cups flour all purpose sifted
  • 1 cup milk room temperature
  • 1 tsp vanilla
  • 1 tsp lemon extract or flavoring
  • 1 tsp lemon juice or rum
  • 1 tsp baking powder

Ingredients In Lemon Pound Cake Syrup

  • 2 cups powdered sugar sifted
  • juice of 3 lemons
  • grated rind of 1 lemon


How To Make Lemon Pound Cake

  • Grease and flour tube or bundt pan
  • Cream butter, shortening and sugar
  • Add eggs one at a time beating each egg until it is just incorporated before adding another egg.
  • Sift flour and baking powder
  • Add milk and flour alternately
  • Add flavorings
  • Pour batter into greased and floured tube or bundt pan
  • Put in cold oven
  • Bake at 350° for 1 hour to 1 hour and 15 minutes
  • Remove from oven
  • Just after cake is removed from oven perforate top of cake with a tooth pick or sharp knife
  • Pour lemon syrup over cake while it is still hot.

How To Make Lemon Pound Cake Syrup

  • Combine powdered sugar, juice from 3 lemons and lemon grind and mix well.


Grease and flour pan well.  If you’re using a bundt get all your nooks and cranny’s.  
Check cake as it starts to get done.  If top of cake is looking brown, you might need to lay a sheet of aluminum foil over the top of the pan to prevent the top from burning. 


Calories: 480kcal

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