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
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 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
