Lemon-Orange Pound Cake Recipe


This recipe is from the cookbook, Stop and Smell the Rosemary, by the Junior League of Houston. This pound cake is sublime in its simplicity, but we decided to fancy it up a bit with a Bundt pan and two contrasting icings. You can leave out the yellow food coloring gel and have a cake that is just as pretty with a few extra lemon and orange slices for garnish. The Lemon-Orange Pound Cake is perfect for a bridal shower or a spring tea.

Active Time:
25 mins
Total Time:
2 hrs 35 mins
10 to 12 serves



  • 2 cups granulated sugar

  • 1/2 cup unsalted butter, softened, plus more for greasing pan

  • 1/2 cup vegetable shortening

  • 6 large eggs

  • 3 cups all-purpose flour, plus more for pan

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking soda

  • 1 cup whole buttermilk

  • 1 teaspoon vanilla extract

  • 1 teaspoon lemon extract

Vanilla Icing

  • 2 cups powdered sugar

  • 3 tablespoons whole milk

  • 1/4 teaspoon vanilla extract

Lemon-Orange Icing

  • 2 cups powdered sugar

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon fresh orange juice

  • 1 drop yellow food coloring gel

Additional Ingredients

  • Thin lemon or orange slices, optional


  1. Prepare the Cake: Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan.

  2. Beat sugar, butter, and shortening in a large bowl with an electric mixer on medium speed until light and fluffy, 5 to 6 minutes. Add eggs, 1 at a time, beating well after each addition.

  3. Whisk together flour, baking powder, salt, and baking soda in a bowl. Alternately add flour mixture and buttermilk to butter mixture in 5 additions, beginning and ending with flour, beating until blended after each addition. Beat in vanilla and lemon extracts. Transfer batter to prepared pan; smooth top. Bake in preheated oven until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on rack, 30 to 40 minutes.

  4. Prepare the Vanilla Icing: Whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth. Drizzle icing over Cake, letting it drip down sides. Refrigerate 10 minutes to allow icing to set.

  5. Prepare the Lemon-Orange Icing: Whisk together powdered sugar, fresh lemon and orange juices, and yellow food coloring gel in a bowl until smooth. Drizzle Lemon-Orange Icing over Vanilla Icing, letting it drip down sides. Let stand until set, about 20 minutes. Garnish with thin lemon or orange slices, if desired.

    Lemon-Orange Pound Cake
    Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Ana Kelly
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