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
Scale
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.
