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Best Ever Poundcake Family Recipe

A recipe that has been in my family for over 100 years, this pound cake is undeniably the best ever. The addition of lemon juice and zest puts this recipe even more over the top. Pound cakes freeze beautifully, so make a double batch, and what you don't eat or give away, you can freeze and enjoy at a later date.
Course Dessert
Cuisine American
Keyword Best pound cake recipe
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 4 people
Cost 10


  • Standing mixer
  • loaf pans
  • bundt cake pan
  • baking rack


  • 1 3/4 cups unsalted butter room temperature
  • 4 cups cake flour
  • 8 eggs large, room temperature
  • 2 cups sugar
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 2 Tbsp lemon zest
  • 2 Tbsp lemon juice
  • 1 tsp vanilla
  • 1 Tbsp sherry

For The Frosting

  • 1 cup powdered sugar
  • 3 Tbsp fresh lemon juice


  • Preheat the oven to 250 degrees.
  • In one bowl, cream butter and flour with a pie crust creamer until it resembles corn meal.
  • In the bowl of a standing mixer, beat eggs until thick and lemon colored.
  • Add sugar, mixing until combined. (after adding 1st cup sugar to eggs, beat about 1 minute; add 2nd cup of sugar and beat a minute more.
  • Add flour and butter mixture to egg mixture. On top of this, add salt, baking powder, lemon zest, lemon juice, vanilla extract and sherry.
  • Beat for 5 minutes on high.
  • Spray pans with nonstick spray, then flour all sides. Pour in two regular bread/loaf pans. Bake at 250 degrees for 30 minutes. Then raise oven temperature to 325 degrees and bake for 40 minutes. Cool on baking rack.
  • If using a bundt pan, bake at 250 degrees for 40 minutes and then at 325 degrees for 1 hour. Cool on baking rack.

For The Frosting

  • In a bowl, combine powdered sugar and fresh lemon juice. Once the cakes have cooled, spoon over cakes, letting the frosting drip down the sides.