One-Bowl Lemon Pound Cake

One-Bowl Lemon Pound Cake {Katie at the Kitchen Door}

This Lemon Pound Cake is a favorite family recipe in the summer. We always serve it with berries and whipped cream, although sometimes a simple lemon glaze is nice as well (or both! What’s stopping you?). It’s an easy, consistent cake that feeds and pleases a crowd.

This recipe came to my family through a friend at a picnic, and my mother has been making it ever since. If anyone knows the original source, please share!


  • 3/4 c. butter, softened
  • 2 1/2 c. sugar
  • 5 eggs
  • 2 1/2 c. flour
  • 1 c. whipping cream/heavy cream
  • 1/2 tsp lemon extract
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract


  1. Prepare a large bundt pan by greasing and flouring the inside.  A cooking spray works best to get all the creases of the bundt pan.  In an electric mixer or large bowl, cream the butter and sugar together on medium speed.  Since the ratio of sugar to butter is so high, the creamed butter will not get as fluffy as in some recipes, and may remain grainy.  This is fine – it’s not a fussy cake!  Add the eggs one at a time, leaving the mixer on low speed, or beating by hand until fully incorporated in between additions.
  2. Add 1 1/2 c. flour to the batter, and beat until incorporated.  Next, add 1/2 c. of the heavy cream and beat until incorporated.  Add and incorporate the remaining 1 c. of flour, followed by the remaining 1/2 c. of cream.  Beat until smooth and fully incorporated.  Mix in the lemon, vanilla, and almond extracts.
  3. Pour the batter into the prepared bundt pan.  Place pan in cold oven, then turn heat to 300°F, and bake cake for 90 minutes.  Cake top will be beginning to crack when cake is done.  Turn oven off and leave cake in oven for 15 minutes longer.  Remove cake from oven, and allow to cool for 15 minutes in pan.  Then, turn cake over onto a cooling rack and allow to cool completely before serving.  Serve with fresh berries tossed with a bit of sugar, and a dollop of homemade whipped cream.