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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.
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.