Elizabeth Chambers Shares Easy Steps To Make The Perfect Lemon Pound Cake

Elizabeth Chambers is sharing some baking secrets! The “Grand Cayman: Secrets in Paradise” star invited Access Hollywood into the kitchen of her BIRD Bakery’s Cayman Islands storefront to bake an easy and tasty lemon pound cake. Get full recipe below:

Meyer Lemon Pound Cake Recipe

Ingredients (AMOUNT 3x = 5 loafs)

  • 3 lbs Unsalted Butter
  • 4 lbs Granulated Sugar
  • 2 lbs, 6 oz Fresh Eggs
  • 2 lbs, 13 oz Cake Flour
  • 0.4 oz Baking Powder
  • 0.3 oz Iodized Salt
  • 12 oz Whole Milk
  • 3 oz Lemon Juice
  • 3 oz Vanilla Extract
  • 3 oz Almond Extract

Lemon Glaze: (AMOUNT 1x)

  • 2 lbs, 4 oz Powdered Sugar
  • 3 cups Lemon Juice
  • .5 oz Almond Extract


  1. Cream unsalted butter and granulated sugar in a mixing bowl using the paddle attachment.
  2. Pour in beaten fresh eggs and mix until just combined.
  3. Add sifted cake flour, baking powder, and iodized salt alternately with whole milk, mixing until combined.
  4. Incorporate lemon juice, vanilla extract, and almond extract into the batter, mixing until fully combined.
  5. Preheat oven to 275°F (135°C). Spray loaf pans with pan spray and line with parchment paper. Weigh out 2 lbs 8 oz of batter per pan.
  6. Bake in preheated oven for 45 minutes, then rotate the pans and bake for an additional 35 minutes. Continue baking in 10-minute increments until a skewer inserted into the center of the cake comes out clean.