If you’re craving a dessert that wraps you in a warm hug of nostalgia and bright, zesty flavors, look no further than this Old-Fashioned Lemon Pound Cake Recipe. It’s a timeless classic that beautifully balances richness with the refreshing spark of lemon, making every bite an irresistible experience. Perfectly dense yet tender, this cake has that wonderful homemade charm you’ll want to share with family and friends time and again.
Ingredients You’ll Need
Gathering the essentials for this Old-Fashioned Lemon Pound Cake Recipe is as simple as it gets, but don’t let the simplicity fool you. Each ingredient plays a crucial role in delivering the cake’s unmistakable texture, sweetness, and that delightful lemon flavor that lifts the entire experience.
- 2 cups white sugar: Provides the perfect level of sweetness that balances the tart lemon notes.
- 2 cups all-purpose flour: The backbone of the cake’s structure, ensuring a tender crumb.
- 5 eggs: Adds richness and helps bind everything together, creating that luscious, dense texture.
- 1 cup shortening (such as Crisco®): Delivers moisture and a melt-in-your-mouth softness without overpowering the delicate lemon flavor.
- 5 tablespoons whole milk: Keeps the batter smooth and adds a slight creaminess.
- 1 tablespoon vanilla extract: Enhances the overall flavor and complements the lemon’s brightness with warm, sweet undertones.
- 2 teaspoons lemon extract: Packs in that vibrant citrus zing that makes this cake truly special.
- ¼ teaspoon baking powder: Gives just a whisper of lift, keeping the cake from being too heavy.
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), the ideal temperature for baking this cake gently and evenly. Be sure to grease two 9×5-inch loaf pans thoroughly so your cakes come out perfectly with minimal fuss.
Step 2: Mix the Batter
In a large bowl, combine sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder. Stir everything together until the mixture is smooth and well incorporated. This batter is the heart of the Old-Fashioned Lemon Pound Cake Recipe, where the creamy shortening and bright lemon extract begin their beautiful dance.
Step 3: Bake to Perfection
Pour your luscious batter evenly into the prepared pans and place them in the oven. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. This golden baking time ensures that each slice will be moist but firm, carrying that lovely lemon aroma.
How to Serve Old-Fashioned Lemon Pound Cake Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of lemon glaze makes a stunning garnish for this cake, highlighting its fresh citrus notes. Fresh lemon zest sprinkled over the top can also add a pop of color and extra fragrance that’s utterly inviting.
Side Dishes
Pairing your lemon pound cake with a scoop of vanilla ice cream or a dollop of freshly whipped cream turns it into a dreamy dessert. Adding fresh berries, like raspberries or blueberries, complements the lemon’s brightness with a sweet-tart contrast that’s hard to resist.
Creative Ways to Present
Slice your Old-Fashioned Lemon Pound Cake Recipe thick and serve it alongside a pot of hot tea for a cozy afternoon treat. Alternatively, turn it into a trifle by layering cake pieces with lemon curd and whipped cream — a show-stopping way to enjoy this classic.
Make Ahead and Storage
Storing Leftovers
Leftover lemon pound cake keeps well wrapped tightly in plastic wrap or aluminum foil at room temperature for up to three days. Keeping the cake sealed prevents it from drying out, preserving that signature moist texture you love.
Freezing
This cake freezes beautifully! Wrap it snugly in plastic wrap and then a layer of aluminum foil to protect against freezer burn. It will keep its fresh-baked flavor and texture for up to three months, making it a great candidate for preparing ahead of time.
Reheating
When you’re ready to enjoy your cake again, let it thaw at room temperature if frozen. For a freshly baked feel, warm slices gently in the microwave for 15 to 20 seconds or pop them in a low oven for a few minutes. This revives the softness and brightens the lemon scent wonderfully.
FAQs
Can I substitute butter for shortening in this recipe?
Absolutely! Butter adds a richer flavor, though shortening keeps the cake a bit lighter and softer. If using butter, make sure it is softened and measure in equal amounts for best results.
Is it possible to use fresh lemon juice instead of lemon extract?
You can, but because fresh lemon juice adds extra moisture and acidity, you might want to reduce the milk slightly and add a little extra lemon zest for a stronger citrus punch.
Can I make this Old-Fashioned Lemon Pound Cake Recipe gluten-free?
Yes! Swap the all-purpose flour for a gluten-free all-purpose blend that includes xanthan gum for structure. It should behave similarly in this recipe, though texture might be a bit different.
How long will the cake stay fresh at room temperature?
Generally, this pound cake will stay fresh for about three days when wrapped properly at room temperature. After that, refrigeration or freezing is recommended to keep it tasting its best.
What is the best way to slice the pound cake?
Use a serrated knife and slice the cake gently with a back-and-forth motion. This helps you get clean, even slices without compressing the soft crumb.
Final Thoughts
If you’re ready to bring a little sunshine into your kitchen, this Old-Fashioned Lemon Pound Cake Recipe is your perfect companion. Between its classic flavors and simple prep, it’s one of those recipes you’ll want to keep in your repertoire for years. Trust me, once you taste that moist cake with its burst of lemony goodness, it will become a beloved favorite you’ll eagerly share with everyone around your table.
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Old-Fashioned Lemon Pound Cake Recipe
- Total Time: 40 minutes
- Yield: 2 loaf cakes (about 12 slices each) 1x
Description
This Old-Fashioned Lemon Pound Cake is a moist and rich classic dessert with a bright lemon flavor, perfect for any occasion. Made with simple ingredients like sugar, flour, eggs, and lemon extract, this pound cake offers a tender crumb and a buttery texture, baked to golden perfection.
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 the Oven: Set your oven to 325 degrees F (165 degrees C) and grease two 9×5-inch loaf pans thoroughly to prevent sticking and ensure even baking.
- Mix Ingredients: In a large bowl, combine all the dry ingredients—sugar, flour, and baking powder. Add the eggs, shortening, whole milk, vanilla extract, and lemon extract. Mix until all ingredients are well blended and a smooth batter forms.
- Prepare for Baking: Pour the batter evenly into the prepared loaf pans, smoothing the tops to ensure even cooking.
- Bake the Cake: Place the pans in the preheated oven and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy your lemon pound cake.
Notes
- You can substitute shortening with unsalted butter for a richer flavor.
- Milk can be replaced with buttermilk for a tangier taste and softer crumb.
- Ensure ingredients are at room temperature for better mixing and texture.
- Adjust baking time slightly if using different pan sizes or oven variations.
- For a zestier lemon flavor, add 1 tablespoon of fresh lemon zest to the batter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
