The Best-Ever Lemon Pound Cake

This fabulous lemon pound cake will, without a doubt, become one of your favorites. The cake is moist and filled with fresh lemon flavor.

The warm cake is brushed with a fresh lemon and sugar sauce, making it even more moist and lemony. If you're looking for a smaller cake, you might try a lemon pound cake loaf.

Ingredients

1 cup butter (softened)
1/4 cup vegetable oil
3 cups sugar (granulated)
5 large eggs (room temperature)
3 cups all-purpose flour (13 1/2 ounces)
1 cup milk
1 teaspoon lemon extract
For the Glaze:
1/2 cup sugar
1/2 cup water
1 teaspoon grated lemon rind
1/4 cup lemon juice

Steps to Make It

Gather the ingredients.

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Heat the oven to 300 F.
Butter and flour a 10-inch tube cake pan.

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Beat butter in a large bowl at medium speed with an electric hand-held mixer.

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Gradually add oil, beating until well-blended.

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Gradually add sugar, beating well. Continue beating for about 5 minutes, or until very light and fluffy.

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Add the eggs, one at a time, beating well after each addition.

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Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition.

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Stir in lemon extract.

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Spoon the batter into the prepared pan and spread evenly.

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Bake in the preheated oven for 1 hour and 35 minutes to 1 hour and 45 minutes, or until a wooden pick inserted in center of the cake comes out clean. The cake will pull away from the sides of the pan slightly.

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Cool in pan on a wire rack for 15 minutes.
Remove from pan and place directly on a wire rack or invert onto a rack if using a 1-piece pan.
Combine glaze ingredients, stirring until sugar dissolves.

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Brush lemon glaze on sides of cake and spoon glaze over top, a little at a time.

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Let cake cool completely before serving.

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