If you love timeless desserts that bring a burst of sunshine to your day, this Old-Fashioned Lemon Pound Cake Recipe is an absolute must-try. Bursting with bright lemon flavor and boasting a tender, buttery crumb, this cake captures the magic of nostalgic baking with a simplicity that anyone can master. It’s the kind of treat that feels like a warm hug from the past, perfect for sharing with friends or savoring with your afternoon tea.
Ingredients You’ll Need
The beauty of this Old-Fashioned Lemon Pound Cake Recipe lies in its straightforward and wholesome ingredients. Each one plays a key role in achieving that perfectly moist texture, subtle citrus zing, and classic golden color that makes every bite irresistible. Here’s what you’ll want ready in your kitchen:
- 2 cups white sugar: Adds the perfect level of sweetness and helps create a tender crumb.
- 2 cups all-purpose flour: The backbone of your cake, giving structure without heaviness.
- 5 eggs: These bind everything together and contribute to the rich texture.
- 1 cup shortening (such as Crisco®): Provides a moist, dense crumb classic to pound cakes, with a delicate flavor.
- 5 tablespoons whole milk: Adds creaminess and keeps the cake moist.
- 1 tablespoon vanilla extract: Enhances the overall flavor profile with a warm, sweet aroma.
- 2 teaspoons lemon extract: Delivers that bright, unmistakable lemon essence that defines this recipe.
- ¼ teaspoon baking powder: Gives a tiny lift to keep the cake light but still satisfyingly dense.
How to Make Old-Fashioned Lemon Pound Cake Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 325 degrees F (165 degrees C), which ensures even baking throughout. Carefully grease two 9×5-inch loaf pans to prevent sticking and help your golden pound cakes release effortlessly when they’re done.
Step 2: Combine Your Ingredients
In a large bowl, mix together the sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder. This blend is the heart of the Old-Fashioned Lemon Pound Cake Recipe — combining sweet, tangy, and rich elements that promise a moist and flavorful cake.
Step 3: Bake to Perfection
Pour the batter into your prepared loaf pans and place them in the oven. Bake for about 30 minutes, but start checking with a toothpick around that time. When it comes out clean, your cake is perfectly baked with that signature dense yet tender crumb.
How to Serve Old-Fashioned Lemon Pound Cake Recipe
Garnishes
To elevate the already delightful Old-Fashioned Lemon Pound Cake Recipe, consider garnishing with freshly zested lemon peel or a light dusting of powdered sugar. A drizzle of lemon glaze or a dollop of whipped cream also adds a lovely touch.
Side Dishes
This cake pairs beautifully with fresh berries like blueberries or raspberries, which add a splash of color and a natural tartness that complements the lemon’s brightness. A scoop of vanilla ice cream or a cup of hot tea rounds out the experience perfectly.
Creative Ways to Present
Slice your lemon pound cake thick for an indulgent dessert plate, or cut thin slices and arrange on a tiered platter for a charming tea party feel. You can also toast slices lightly and serve with butter or lemon curd for a delightful breakfast twist.
Make Ahead and Storage
Storing Leftovers
Leftover Old-Fashioned Lemon Pound Cake Recipe remains moist and flavorful when stored in an airtight container at room temperature for up to 3 days. Wrapping it tightly helps lock in freshness and keeps it tasting just like the day it was baked.
Freezing
You can freeze this cake to enjoy later by wrapping individual slices or the whole loaf in plastic wrap and aluminum foil. Freeze for up to 2 months, and thaw at room temperature before serving for a just-baked taste.
Reheating
Gently warm slices in the microwave for 15 to 20 seconds or toast lightly in a toaster oven to revive that freshly baked texture and aroma. Avoid overheating to keep the cake moist and tender.
FAQs
Can I use butter instead of shortening in this Old-Fashioned Lemon Pound Cake Recipe?
Absolutely! Butter will add a rich flavor, though it might make the cake a bit denser and less moist than shortening. If you prefer a buttery taste, feel free to swap equal amounts of butter for shortening.
Is lemon extract necessary or can I use fresh lemon juice instead?
Lemon extract provides a concentrated lemon flavor without adding extra liquid, which is why it’s ideal here. You can use fresh lemon juice, but reduce the milk slightly to keep the right batter consistency and expect a more subtle lemon punch.
How do I know when the pound cake is done baking?
Perform the classic toothpick test: insert a toothpick into the center of the cake, and if it comes out clean or with just a few moist crumbs, your cake is perfectly baked and ready to come out of the oven.
Can I make this recipe gluten-free?
Yes, by substituting all-purpose flour with a gluten-free flour blend suitable for baking, you can enjoy a gluten-free version of this Old-Fashioned Lemon Pound Cake Recipe. Just ensure your baking powder and other ingredients are gluten-free too.
What is the best way to cut and serve this pound cake?
Use a serrated knife for clean, even slices. Cutting the cake when it has fully cooled prevents crumbling and makes serving a breeze. Thick slices work best for dessert, while thinner slices can serve as a light snack or breakfast treat.
Final Thoughts
This Old-Fashioned Lemon Pound Cake Recipe is a delightful way to bring a bit of vintage charm and citrus brightness to your kitchen. Whether you’re baking it for a special occasion or an everyday treat, its simple ingredients and joyful flavors make it truly unforgettable. So, grab your ingredients, preheat your oven, and get ready to fill your home with the comforting aroma of homemade lemon pound cake.
Print
Old-Fashioned Lemon Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 loaf cakes (serves 2 servings each)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Old-Fashioned Lemon Pound Cake is a classic, dense, and buttery dessert infused with bright lemon flavor. Perfectly moist with a tender crumb, it’s easy to prepare and ideal for teatime or a delightful treat any day.
Ingredients
Ingredients
- 2 cups white sugar
- 2 cups all-purpose flour
- 5 eggs
- 1 cup shortening (such as Crisco®)
- 5 tablespoons whole milk
- 1 tablespoon vanilla extract
- 2 teaspoons lemon extract
- ¼ teaspoon baking powder
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 325 degrees F (165 degrees C) and grease two 9×5-inch loaf pans thoroughly to ensure the cakes do not stick during baking.
- Mix Ingredients: In a large bowl, combine the white sugar, all-purpose flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder. Mix all the ingredients together until the batter is smooth and fully blended.
- Pour Batter and Bake: Pour the prepared batter evenly into the greased loaf pans. Place them in the preheated oven and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean, ensuring the cake is fully cooked.
Notes
- You may substitute lemon extract with fresh lemon zest for a more natural lemon flavor.
- Ensure the shortening is at room temperature for easier mixing and a smoother batter.
- Check cake doneness starting at 25 minutes to avoid overbaking, as oven temperatures may vary.
- Cool the cakes in the pans for 10 minutes before transferring to wire racks to cool completely for best texture.
