Old-Fashioned Lemon Pound Cake Recipe
If you’re craving something with classic charm and zesty brightness, this Old-Fashioned Lemon Pound Cake Recipe is your perfect match. Imagine a tender, buttery cake infused with the fresh zing of lemon and a hint of vanilla, delivering a moist crumb that feels like a warm hug from the past. It’s the kind of dessert that transports you back to cozy kitchens and family gatherings, yet simple enough to whip up any time you want to impress without stress. Trust me, once you try this recipe, it will become your go-to for that timeless lemony sweetness that satisfies every taste bud.
Ingredients You’ll Need
The beauty of this Old-Fashioned Lemon Pound Cake Recipe lies in its simplicity. With just a few pantry staples combined thoughtfully, each ingredient plays a crucial role in creating that perfect texture and flavor balance from crumb to crust.
- 2 cups white sugar: Provides the right level of sweetness and helps create a tender crumb.
- 2 cups all-purpose flour: The foundation that gives structure and body to the cake.
- 5 eggs: These add richness and help with binding for a dense but soft texture.
- 1 cup shortening (such as Crisco®): Keeps the cake wonderfully moist and contributes to the delicate crumb.
- 5 tablespoons whole milk: Adds moisture and enhances the overall softness of the cake.
- 1 tablespoon vanilla extract: Brings warmth and depth, balancing the vibrant lemon notes.
- 2 teaspoons lemon extract: The star ingredient, delivering that unmistakable zesty freshness.
- ¼ teaspoon baking powder: Helps the cake rise slightly to avoid being too dense while keeping it pound cake-worthy.
How to Make Old-Fashioned Lemon Pound Cake Recipe
Step 1: Preheat and Prepare Your Pans
Start by setting your oven to 325 degrees Fahrenheit (165 degrees Celsius). While it’s heating up, generously grease two 9×5-inch loaf pans. This simple step is crucial for getting that smooth golden crust and making sure your cake releases perfectly from the pan once baked.
Step 2: Mix the Ingredients
Now comes the fun part: combining all the flavors. In a large bowl, mix sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder until fully blended. The batter will be thick and luscious, smelling amazing thanks to the lemon and vanilla swirling through.
Step 3: Bake Until Perfectly Done
Pour your batter evenly into the prepared pans and place them in the preheated oven. Bake for about 30 minutes, but don’t rely solely on the clock—use a toothpick tester! When a toothpick inserted in the center comes out clean, your Old-Fashioned Lemon Pound Cake Recipe has reached its peak. Let it cool slightly before unmolding.
How to Serve Old-Fashioned Lemon Pound Cake Recipe
Garnishes
A light dusting of powdered sugar is a classic way to enhance the look without overpowering the delicate lemon flavor. Fresh lemon zest or thin lemon slices can also add vibrant color and a hint of extra citrus aroma that invites everyone to dig in.
Side Dishes
Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream to add a creamy contrast to the cake’s dense texture. Fresh berries, especially blueberries or raspberries, pair beautifully by adding a sweet yet tart dimension that complements the lemon notes.
Creative Ways to Present
If you’re feeling fancy, drizzle a simple lemon glaze made from powdered sugar and lemon juice over the top for a glossy finish that amps up sweetness and tang. For a brunch setting, cut the cake into thin slices and serve alongside tea or coffee for a bright and satisfying pick-me-up.
Make Ahead and Storage
Storing Leftovers
This pound cake stays moist and delicious when stored in an airtight container at room temperature for up to three days. Wrapping it well ensures it won’t dry out, keeping that wonderful lemony richness intact.
Freezing
Want to make it ahead of time? Wrap individual slices or the whole cake tightly in plastic wrap and place in a freezer-safe container. It freezes beautifully for up to two months and can be thawed overnight in the fridge or at room temperature for a quick treat.
Reheating
To bring your pound cake back to fresh-from-the-oven warmth, pop individual slices in the microwave for about 15-20 seconds. You’ll get that soft buttery feeling, perfect for savoring every bite just like the moment it came out of the oven.
FAQs
Can I use butter instead of shortening in this Old-Fashioned Lemon Pound Cake Recipe?
Absolutely! Butter adds a richer flavor but may slightly change the texture, making the cake a bit more tender and less dense. If substituting, use the same amount and consider chilling your batter before baking for better structure.
Is lemon extract necessary, or can I use fresh lemon juice instead?
The lemon extract provides a concentrated, consistent lemon flavor that shines throughout the cake. Fresh lemon juice can be used but since it adds liquid, you might need to adjust the milk amount slightly and expect a subtler lemon taste.
Why does this recipe use both vanilla and lemon extract?
The combination balances brightness with warmth. Vanilla extract deepens the cake’s flavor profile, preventing the lemon from tasting too sharp or one-dimensional. Together, they create a harmonious and inviting lemon pound cake.
How do I know when my Old-Fashioned Lemon Pound Cake Recipe is fully baked?
Besides checking the baking time, use a toothpick or cake tester inserted into the center. If it comes out clean or with just a few moist crumbs, the cake is done. Overbaking can dry it out, so keep a close eye starting around the 25-minute mark.
Can I make this cake in a single loaf pan instead of two?
Yes, you can. Just pour all the batter into one well-greased 9×5-inch loaf pan, but expect the baking time to increase slightly. Start checking at around 35 minutes and adjust as needed until the toothpick test passes.
Final Thoughts
There’s something truly comforting about an Old-Fashioned Lemon Pound Cake Recipe that’s been made with care and simple ingredients. It’s a timeless treat perfect for any occasion, offering bright lemony goodness with every bite. I hope you enjoy making and sharing this cake as much as I do—it really is a little slice of sunshine you can keep coming back to.
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Old-Fashioned Lemon Pound Cake Recipe
- Total Time: 40 minutes
- Yield: 2 loaf cakes (about 12 servings total) 1x
Description
This Old-Fashioned Lemon Pound Cake is a classic, moist, and tender dessert bursting with bright lemon flavor and a rich buttery texture. Perfect for any occasion, it combines simple pantry staples with fresh lemon extract for a nostalgic, homemade treat.
Ingredients
Dry Ingredients
- 2 cups white sugar
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
Wet Ingredients
- 5 eggs
- 1 cup shortening (such as Crisco®)
- 5 tablespoons whole milk
- 1 tablespoon vanilla extract
- 2 teaspoons lemon extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 325 degrees F (165 degrees C) and grease two 9×5-inch loaf pans thoroughly to prevent sticking.
- Mix Ingredients: In a large mixing bowl, combine the white sugar, all-purpose flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder. Stir until all ingredients are well blended into a smooth batter.
- Pour Into Pans: Evenly pour the cake batter into the prepared loaf pans, making sure the batter is distributed evenly for uniform baking.
- Bake the Cake: Place the pans in the preheated oven and bake for about 30 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the cake is ready.
- Cool and Serve: Once baked, remove the cakes from the oven and let them cool in the pans for 10-15 minutes before transferring to a wire rack to cool completely. Slice and serve at room temperature.
Notes
- Use room temperature ingredients for a smoother batter and better rise.
- You can substitute butter for shortening if preferred, but the texture and flavor may vary slightly.
- For extra lemon flavor, add a simple glaze made of powdered sugar and lemon juice once the cake has cooled.
- Make sure to not overbake to keep the cake moist and tender.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
