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Patti LaBelle Lemon Pound Cake Recipe

Patti LaBelle Lemon Pound Cake Recipe

Patti LaBelle’s Lemon Pound Cake is a dessert that never fails to turn heads and spark conversation.

What sets this recipe apart is the beautiful balance of sweetness and tangy citrus that comes through with every slice.

One thing I recommend is letting your butter and eggs come to room temperature before starting.

The texture of this cake is incredible—soft yet dense enough to feel indulgent without being too heavy.

Oh, and don’t skip the glaze! It’s easy to mix up and adds just the right citrus kick to top things off.

How to Make Patti LaBelle Lemon Pound Cake

Ingredients

  • 3 cups All-Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 cup Unsalted Butter (softened)
  • 3 cups Granulated Sugar
  • 1 tsp Vanilla Extract
  • 1 tsp Lemon Extract
  • 1/2 cup Fresh Lemon Juice
  • 1/2 cup Buttermilk
  • 6 Large Eggs

Step-by-Step Instructions

Step 1:

Preheat your oven to 350°F.

Grease a 10-inch Bundt pan thoroughly.

Step 2:

In a large bowl, mix flour, baking powder, and salt.

Set aside.

Step 3:

Using a mixer, cream butter and sugar until fluffy.

Add vanilla, lemon extract, and lemon juice.

Blend well.

Step 4:

Add eggs, one at a time, mixing well with each addition.

Alternately add the flour mixture and buttermilk, starting and ending with flour.

Mix until just combined.

Step 5:

Pour batter into the prepared pan and smooth the top.

Bake for 60-70 minutes, or until a toothpick comes out clean.

Cool for 15 minutes in the pan, then transfer to a wire rack to cool completely.

Tips and Tricks for Making This Recipe

patti labelle lemon pound cake on a plate

Achieving the Perfect Texture

Make sure the butter is at room temperature for easier creaming with sugar.

This helps in achieving a fluffy texture!

Enhancing the Lemon Flavor

Add some freshly grated lemon zest to the batter for an extra punch of lemon citrus taste.

Prevent Sticking

Take your time thoroughly greasing and flouring the Bundt pan to make sure the cake releases easily.

Cooling Before Frosting

Allow your cake to completely cool before dusting it with confectioners’ sugar or adding any glaze.

This prevents melting and ensures a neat finish.

Storing the Cake

To keep the cake moist, store it in an airtight container at room temperature for up to three days.

What to Serve with Patti LaBelle Lemon Pound Cake Recipe

Fresh Berries

You can’t go wrong with a handful of fresh berries to serve alongside your slice of Patti LaBelle’s lemon pound cake.

The berries add a refreshing burst of color and flavor that perfectly complements the cake’s citrusy undertone.

Try strawberries, blueberries, or raspberries for a splash of natural sweetness.

Vanilla Ice Cream

Vanilla ice cream provides a cool and creamy contrast that pairs wonderfully with the warmth of the cake.

Its mild flavor allows the lemony goodness of the pound cake to truly shine.

Add a scoop on the side and watch the dessert disappear!

Lemon Curd

Lemon curd is a zesty addition that doubles the citrus experience without overwhelming the taste buds.

A dollop of this tangy spread adds to the cake’s already amazing lemon flavor.

This simple yet effective pairing can make your dessert truly unforgettable.

Cranberry Sauce

Why not try something different and serve your lemon pound cake with some tangy cranberry sauce?

Its tartness cuts through the sweetness of the cake, bringing in a festive touch.

This combination works surprisingly well and adds a vibrant color contrast.

Roasted Almonds

A sprinkle of roasted almonds can add a crunchy texture that contrasts beautifully with the moist cake.

The subtle nuttiness of almonds complements the lemon flavor in an unexpected way.

Just scatter a few on top, and you’ll enjoy the extra layer of taste and texture.

Variations and Substitutions

Lemon Zest Addition

You can boost the lemon flavor by adding a tablespoon of finely grated lemon zest.

It mixes beautifully with the sugar, enhancing the citrus taste.

Alternative Extracts

You might want to try substituting vanilla with almond extract to give a nutty twist.

This switch alters the aroma while complementing the lemon flavor perfectly.

Butter Alternatives

If you prefer, you can replace unsalted butter with margarine.

This offers a slightly different texture and richness without compromising taste.

Egg Substitutes

Consider using flaxseed meal mixed with water as an egg substitute if you’re going egg-free.

The ratio is usually one tablespoon of flaxseed meal and three tablespoons of water per egg.

Pudding Mix Variation

For a creamy consistency, you can include a box of instant lemon pudding mix.

This addition makes the cake moist and rich with extra flavor.

Remember, these changes can add exciting dimensions to Patti Labelle’s iconic recipe!

How to Store Leftover Patti LaBelle Lemon Pound Cake

Use Airtight Containers

You should always use airtight containers to store your lemon pound cake slices and keep them moist and fresh.

Air in containers can dry out the cake, so choosing well-sealed storage is key.

Refrigerate Properly

If you plan to eat your leftover cake within a few days, it’s best to refrigerate it to maintain freshness.

Wrap each slice in plastic wrap before placing it in an airtight container to prevent it from drying out.

Freeze for Later

When you want to store the cake for longer periods, freezing is a great option.

You need to wrap the cake slices in plastic wrap and then aluminum foil to keep frost and freezer burn at bay.

Mark the date on the storage container so you remember how long it has been frozen!

Common Mistakes to Avoid

Over-mixing the Batter

When preparing Patti LaBelle’s lemon pound cake, don’t over-mix the batter.

This can lead to a dense and heavy cake.

Mix until the ingredients are just combined to keep the texture light and fluffy.

Incorrect Oven Temperature

Always use an oven thermometer to confirm the correct temperature setting.

Even a slight variation can affect the baking time and cake texture.

Your cake could bake unevenly if the oven is too hot or too cold.

Overbaking the Cake

Set a timer to avoid overbaking the cake.

Overbaking can result in dryness and a lackluster flavor.

Check the cake a few minutes before the suggested time using a toothpick.

patti labelle lemon pound cake recipe

Patti LaBelle Lemon Pound Cake Recipe

Patti LaBelle’s Lemon Pound Cake is a dessert that never fails to turn heads and spark conversation.
What sets this recipe apart is the beautiful balance of sweetness and tangy citrus that comes through with every slice.
One thing I recommend is letting your butter and eggs come to room temperature before starting.
The texture of this cake is incredible—soft yet dense enough to feel indulgent without being too heavy.
Oh, and don't skip the glaze! It’s easy to mix up and adds just the right citrus kick to top things off.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Dessert
Servings: 8

Ingredients

  • 3 cups All-Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 cup Unsalted Butter softened
  • 3 cups Granulated Sugar
  • 1 tsp Vanilla Extract
  • 1 tsp Lemon Extract
  • 1/2 cup Fresh Lemon Juice
  • 1/2 cup Buttermilk
  • 6 Large Eggs

Instructions

  • Preheat your oven to 350°F.
  • Grease a 10-inch Bundt pan thoroughly.
  • In a large bowl, mix flour, baking powder, and salt.
  • Set aside.
  • Using a mixer, cream butter and sugar until fluffy.
  • Add vanilla, lemon extract, and lemon juice.
  • Blend well.
  • Add eggs, one at a time, mixing well with each addition.
  • Alternately add the flour mixture and buttermilk, starting and ending with flour.
  • Mix until just combined.
  • Pour batter into the prepared pan and smooth the top.
  • Bake for 60-70 minutes, or until a toothpick comes out clean.
  • Cool for 15 minutes in the pan, then transfer to a wire rack to cool completely.

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