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
Scale
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
