Lemon Delight Pound Cake Recipe

Indulge in this incredibly moist and easy-to-make Lemon Delight Pound Cake! Made with oil instead of butter for a delightfully tender crumb, this recipe bursts with bright lemon and orange flavors. Bake it in a bundt pan for an elegant presentation perfect for any occasion, or use two smaller loaf pans for individual servings. Choose your adventure: enjoy a classic lemon glaze or elevate it to a decadent rum cake with our simple variations. Get ready to impress!

Prep Time 20 mins

Cook Time 70 mins

Calories 406.6 kcal

Protein 9g

Rating Be the first

Recipe Actions

Share this recipe:

Recipe Author

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Lemon Delight Pound Cake

All Purpose Flour
2 cups granulated sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup orange juice
1 cup vegetable oil
1 teaspoon lemon extract
4 large eggs
1 cup powdered sugar (for glaze)
2-3 tablespoons lemon juice (for glaze)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Lemon Delight Pound Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Lemon Delight Pound Cake

Preheat oven to 325°F (160°C). Generously grease and flour a 12-cup bundt pan.
In a large bowl, combine all cake ingredients (see ingredient list below).
Blend on low speed until just moistened.
Beat for an additional 3 minutes on medium speed.
Pour batter into the prepared bundt pan.
Bake at 325°F (160°C) for 40-50 minutes, or until a toothpick inserted near the center comes out clean. (Adjust baking time if using loaf pans).
Remove cake from oven and let it cool in the pan for 10 minutes.
Using a long-tined fork, poke deep holes about an inch apart across the top of the cake.
**Lemon Glaze:** In a small bowl, whisk together glaze ingredients until smooth. (See glaze ingredients below)
Pour half of the glaze over the warm cake while it's still in the pan.
Let stand for an additional 10 minutes, then carefully invert the cake onto a serving plate.
Pour the remaining glaze over the inverted cake.
Let the cake cool completely before serving.
**Rum Cake Variation:** Substitute 1/2 cup apple juice and 1/4 cup rum for the 3/4 cup orange juice. Use 1 teaspoon vanilla extract instead of lemon extract.
**Rum Cake Glaze:** In a small saucepan, melt 1 tablespoon butter. Whisk in 1 cup powdered sugar, 1/4 cup rum, 1/4 cup apple juice, and a pinch of nutmeg. Stir until smooth and warm. Pour warm glaze over the cooled cake.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

165g

Fat

11g

Carbs

20g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts American Southern Vegetarian Summer Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation Occasion Desserts Easy Dinner Party Cakes Gifts Inexpensive Brunch 4 Hours Or Less

Frequently Asked Questions

How long does it take to make Lemon Delight Pound Cake?

Lemon Delight Pound Cake takes about 90 minutes from start to finish — roughly 20 minutes to prepare and 70 minutes to cook.

How many calories are in Lemon Delight Pound Cake?

Lemon Delight Pound Cake has approximately 406.6 calories per serving, with about 9 g protein, 20 g carbohydrates and 23 g fat.

What ingredients do I need for Lemon Delight Pound Cake?

The key ingredients for Lemon Delight Pound Cake are All Purpose Flour, Sugar, Baking Powder, Salt, Orange Juice, Oil. See the full list with measurements above.