Meet the lemon pound cake that spoils every other pound cake We make a from-scratch lemon pudding first—fresh lemon juice and zest whisked with cream and egg yolks—then fold a cup of it into a classic pound-cake batter. The result is deeply lemony with a tight, velvety crumb, balanced sweetness, and an ultra-moist bite that stays tender for days. Expect floral vanilla notes, sunny citrus, and a smooth high that keeps the finish blissful, not overpowering. Crown each slice with our lemon-infused icing—tangy, aromatic, and ultra-smooth.
Meet the lemon pound cake that spoils every other pound cake We make a from-scratch lemon pudding first—fresh lemon juice and zest whisked with cream and egg yolks—then fold a cup of it into a classic pound-cake batter. The result is deeply lemony with a tight, velvety crumb, balanced sweetness, and an ultra-moist bite that stays tender for days. Expect floral vanilla notes, sunny citrus, and a smooth high that keeps the finish blissful, not overpowering. Crown each slice with our lemon-infused icing—tangy, aromatic, and ultra-smooth.
