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California Lemon Pound Cake Recipe
California Lemon Pound Cake Recipe photo by Taste of Home

California Lemon Pound Cake Recipe

Publisher Photo
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 is one of my favorites! My mother passed this recipe down to me.
TOTAL TIME: Prep: 15 min. Bake: 70 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. Bake: 70 min. + cooling
MAKES: 12-16 servings


  • 1 cup butter, softened
  • 1/2 cup shortening
  • 3 cups sugar
  • 5 eggs
  • 1 tablespoon grated lemon peel
  • 1 tablespoon lemon extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup milk
  • 1/4 cup butter, softened
  • 1-3/4 cups confectioners' sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon peel

Nutritional Facts

1 serving (1 slice) equals 500 calories, 23 g fat (11 g saturated fat), 107 mg cholesterol, 333 mg sodium, 70 g carbohydrate, 1 g fiber, 5 g protein.


  1. 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 peel and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined.
  2. Pour into a greased 10-in. fluted tube pan. Bake at 350° for 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. In a small bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake. Yield: 12-16 servings.
Originally published as California Lemon Pound Cake in Country April/May 1991, p47

Nutritional Facts

1 serving (1 slice) equals 500 calories, 23 g fat (11 g saturated fat), 107 mg cholesterol, 333 mg sodium, 70 g carbohydrate, 1 g fiber, 5 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Jan. 6, 2014

"Really good flavor! Mine burned, and I covered it and took it out 10 minutes early. Maybe my oven is too hot, or the recommended temperature is too hot. The inside is really good though. Maybe I will cut off the outside crust and ice it :)"

Reviewed Dec. 17, 2013

"Sound very good."

Reviewed Aug. 24, 2013

"Made this cake for the first for a party it was a hit.I will add this to my regular list of go to cakes. I used butter and one stick of margarine."

Reviewed Jul. 7, 2013

"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."

Reviewed Jul. 11, 2012


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!

  PS - did put in a cold oven at 325 as others suggested for about 70-80 minutes."

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