Robin Frazier Anderson’s Famous Lemon Pound Cake recipe

Robin Frazier Anderson’s Famous Lemon Pound Cake courtesy of Robin Frazier Anderson

Chef Robin Frazier Anderson of Gaithersburg’s Love and Confections Bakery is known for her custom cakes, but the baker can also make a tasty pound cake with a lemon twist. She recently shared the sweet secrets to her famous Lemon Pound Cake with us, and it’s a recipe you don’t have to be a pro to make! Get the scoop on this classic dessert below, then read more about the pastry chef here.


For cake batter

  • 3 sticks unsalted butter
  • 3 cups granulated sugar
  • 6 eggs
  • 3 cups all-purpose flour
  • ⅔ cup Sprite
  • 3 tsp lemon extract
  • 1 tsp pure vanilla extract


For glaze

  • 2 cups powdered sugar
  • 2 Tbs milk
  • ½ tsp lemon extract


  1. Heat your oven to 325 degrees
  2. Cream butter and sugar until smooth.
  3. Add eggs, one at a time mixing after each addition
  4. Add flour one cup at a time, alternating with ⅓ cup of Sprite, beginning and ending with flour
  5. Mix well, scrape down sides of bowl, mix briefly
  6. Pour into well-greased Bundt pan and bake 1 hour or until done and cake pulls away from sides of pan
  7. For the glaze, whisk all the ingredients together, adding milk until desired consistency is
  8. Drizzle glaze over cooled cake.
  9. Enjoy!

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