30 Minute Lemon Pound Cake 2

Southern Lemon Pound Cake Recipe

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Last Updated on May 2, 2024 by Allison Lancaster

This Southern Lemon Pound Cake Recipe is a family recipe, loaded with fresh lemon flavor and a moist crumb, topped with a simple sugar glaze! It’s a delicious lemon pound cake recipe made from a cake mix!

A woman happily carrying a happy looking toddler as they stand outdoors during daytime.

I have been so blessed to have enjoyed the past three years being Levi’s Mamaw! It is true what they say, being a grandparent is the best role you will EVER have!

Flat lay shot of the finished Southern Lemon Pound Cake loaf, topped with lemon sugar glaze and lemon slices on it. The loaf is placed on a rectangular platter with blue floral designs on it. The platter is then placed on a white wooden surface, surrounded by whole lemons and a bread knife.
A woman, man and a toddler looking at a fish tank.

I also never thought I would be able to love another grandchild like I love Levi. Then along comes Rebecca! Oh my! Did I ever have to eat my words! Not sure if it’s because it’s like holding Allison all over again, or it’s just Rebecca crawling into my heart from day one.

She is so connected with whoever she is entertaining at the moment! She has to be involved in whatever is going on. Yes, she is not going to be one to stand by and just watch the action, she is definitely a player! Levi will be begging for mom to “get her out of my room” in the not-too-distant future.

A woman wearing a red sweater and a white vest over it, and sunglasses, happily carrying a baby with a red blanket on her lap. She and the baby are sitting outdoors.

But it’s so precious to watch them together. They already have the sibling bond that can’t be broken. To watch them look at each other, hold hands and chatter their own special language. Priceless! Then the next thing you know, she has a hand full of his hair yanking on it! She is going to be a pistol and a force to be reckoned with, just like her mamma! That’s why Allison is where she is today, determination!

When holding Rebecca, I can’t help but see her great grandma (my mom) in this child. She studies your face like there is nothing else in the universe at the moment. And those eyes, she has her great grandma’s eyes for sure. It’s like she is looking into your soul and wanting to convey a message from heaven to you. All is right with the world when she is staring into your eyes. Do you think I’m smitten?

Yes, Levi will always be my first grandchild, but Rebecca is definitely Mamaw’s first granddaughter! I can’t wait to spend time with her in the kitchen, just like I did with my Mom so often. And when we do, my mom’s Southern Lemon Pound Cake recipe is something we’ll definitely bond over.

A woman wearing a black sweater with a white vest over it, while fondly holding her grandson by the shoulders as they smile for a picture.

Southern Lemon Pound Cake Recipe Ingredients & Substitutions:

Yellow Cake Mix: This gives the cake batter that lovely yellow hue together with the lemon gelatin. Our favorite is from Baker’s Corner Yellow Cake Mix, which you can easily find at Aldi and other grocery stores. You could also use white cake mix or make your own cake flour mixture using all-purpose flour, baking powder, and baking soda.

Lemon Gelatin Mix: You’ll only need a small box, and Jell-O always does the trick for us. 

Flavoring: This Southern Lemon Pound Cake Recipe uses almond and lemon extract flavoring. 

Vegetable Oil: Canola oil, unscented coconut oil, or unsalted butter can be used instead. 

Sour Cream: Sour cream can be used to make lemon sour cream pound cake. This will add a lot of moisture and added flavor to the cake, so do keep that in mind when experimenting with this alternative ingredient. 

Large Eggs: Bring to room temperature for easy mixing. 

Chopped Nuts: Go ahead and use your favorite type of nuts in this homemade lemon pound cake. Omit the nuts if there’s anyone that’s allergic to nuts. 

How To Make This Southern Lemon Pound Cake Recipe

  • Mix all the dry ingredients and wet ingredients together in a large mixing bowl with an electric mixer or in the bowl of a stand mixer, except the nuts and eggs. 
  • Add the eggs, one-at-a-time to the mixture in the large bowl. Mix after each one while scraping the sides of the bowl with a rubber spatula. 
  • Spray a loaf pan with cooking spray. Parchment paper could also be used to line the loaf pan with some overhang on both sides to make it easier to remove the cake. 
  • Sprinkle the chopped nuts in the bottom of the pan.
  • Pour the cake mixture on top of the nuts and bake at 350 degrees F for approximately 30 minutes or until a toothpick comes out clean.
  • Allow the cake to cool in the pan for 30 minutes before turning it out on a plate or wire rack.
  • Top the cooled cake with powdered sugar glaze or another glaze of your choice, like a tangy lemon glaze.
  • Serve individual slices and enjoy!

Equipment You’ll Need

  • large mixing bowl
  • electric mixer / hand mixer, or a stand mixer
  • liquid measuring cups
  • a standard loaf pan
  • rubber spatula
  • serving plate


Serve this lemon cake as a sweet treat during the day with your coffee or as a delicious dessert alongside whipped cream, ice cream, or fresh fruit like blueberries. 

How To Store Southern Lemon Pound Cake

Just like a classic pound cake, this Southern Lemon Pound Cake can be stored in an airtight container at room temperature for up to 5 days. While pound cake recipes can allow for storage in the fridge, the refrigeration does tend to dry out the cake faster. 

For longer storage, store this moist lemon pound cake in the freezer for up to 3 months. Wrap the pound cake with plastic wrap to prevent freezer burn and then store the cake or individual slices in an airtight container or freezer-safe bag. Thaw overnight in the fridge or on the countertop before re-heating. 

Recipe FAQ’s:

How do I know when my cake is properly baked?

You can insert a toothpick or cake tester into the center of the cake to check if the cake is done cooking. The cake will be slightly golden brown on the top. 

​Can I add a different glaze to the top of the cake?

Absolutely! You can top this lemon loaf with a lemon glaze or cream cheese glaze. 

How can I intensify the lemon flavor in this cake?

You could increase the lemon extract, add fresh lemon zest to the cake batter, or use fresh lemon juice and adjust the water. All of these ideas will add a bright lemon flavor to the moist crumb – perfect for all the lemon lovers out there!

What type of pan do you use for lemon Bundt cake recipe?

I’ve always used standard loaf pans for this easy cake recipe. Feel free to use a Bundt pan or a tube pan for this cake recipe. When using a pan with ridges, it’s best to spray non-stick cooking spray on the inside and then lightly dust it with cake flour so that the baked cake doesn’t stick to the edges of the pan. 

Similar Baked Treats You’ll Love

I hope you enjoy this easy and delicious recipe for Southern Lemon Pound Cake! If you try it, please come back and leave me a comment letting me know how you liked it. And if you have any questions, please feel free to ask! I love hearing from you!

Southern Lemon Pound Cake Recipe:

Overhead view of Southern Lemon Pound Cake.

Southern Lemon Pound Cake Recipe

Yield: 12 slices
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 30 minutes
Total Time: 1 hour 10 minutes

This Southern Lemon Pound Cake Recipe is a family recipe, loaded with fresh lemon flavor and a moist crumb, topped with a simple sugar glaze!


  • 1 Box Yellow Cake Mix
  • 1 Small Box Lemon Gelatin Mix
  • 1 tsp. Almond Flavoring
  • 1 tsp. Lemon Flavoring
  • 1/2 Cup Vegetable Oil
  • 2/3 Cup Water
  • 4 Large Eggs
  • 1 Cup Chopped Nuts Of Your Choice


    1. Mix all ingredients except the chopped nuts and the 4 eggs.
    2. Add the eggs, one-at-a-time to the mixture, mixing after each one.
    3. Spray a pan with cooking spray.
    4. Sprinkle the chopped nuts in the bottom of the pan.
    5. Pour the cake mixture on top of the nuts and bake at 350 for approximately 30 minutes or until a toothpick comes out clean
    6. Cool in the pan for 30 minutes before turning out on a plate
    7. Top with confectioner sugar or a glaze of your choice.
    8. Enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 341Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 62mgSodium: 375mgCarbohydrates: 39gFiber: 2gSugar: 20gProtein: 7g

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