If you’re longing for a sweet slice of nostalgia, nothing warms the heart quite like this Old-Fashioned Lemon Pound Cake Recipe. Bursting with bright lemony goodness and wrapped in a perfectly tender crumb, this cake is a true classic that feels like a comforting hug from the past. Whether you’re baking for a special occasion or just a cozy afternoon treat, this recipe brings a delightful balance of sweetness and citrus zing that’s sure to brighten your day and become a treasured favorite.
Ingredients You’ll Need
Every ingredient in this Old-Fashioned Lemon Pound Cake Recipe is simple but plays a crucial role in creating that perfect texture, flavor, and color. The balance between sweetness, lemon essence, and moisture is what gives this cake its timeless charm.
- 2 cups white sugar: Provides sweetness and helps create a tender crumb.
- 2 cups all-purpose flour: The backbone of the cake’s structure, ensuring that fine, dense pound cake texture.
- 5 eggs: Adds richness and moisture while helping to bind all ingredients together.
- 1 cup shortening (such as Crisco®): Gives the cake a moist and soft texture without overpowering the lemon flavor.
- 5 tablespoons whole milk: Enhances the batter’s moisture and lends a subtle creaminess.
- 1 tablespoon vanilla extract: Brings warmth and balances the bright lemon notes.
- 2 teaspoons lemon extract: Boosts the lemon flavor, making the cake refreshingly zesty.
- ¼ teaspoon baking powder: Just enough to give the cake a slight lift without compromising density.
How to Make Old-Fashioned Lemon Pound Cake Recipe
Step 1: Prepare Your Oven and Pans
First things first, preheat your oven to 325 degrees F (165 degrees C). This gentle temperature ensures a slow, even bake that helps the cake develop that unmistakable golden crust and moist interior. Grease two 9×5-inch loaf pans thoroughly to prevent sticking and make removing your finished cakes effortless.
Step 2: Combine the Ingredients
In a large bowl, mix together the sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder. The beauty of this step lies in how straightforward it is—no fancy equipment needed. Simply blend until everything is well incorporated, creating a luscious batter packed with flavor and ready to bake.
Step 3: Bake to Perfection
Pour the batter evenly into your prepared pans. Place them in the oven and bake until a toothpick inserted into the center of the cakes comes out clean, which usually takes about 30 minutes. As the cake bakes, your kitchen will fill with a cheerful lemon aroma that’s pure happiness in scent form.
How to Serve Old-Fashioned Lemon Pound Cake Recipe
Garnishes
A light dusting of powdered sugar adds a delicate, sweet touch that beautifully contrasts the lemony brightness. Fresh lemon zest sprinkled on top will intensify that citrus note, making each bite pop. For an extra special presentation, a simple glaze made from powdered sugar and lemon juice can add shine and tang without overwhelming the cake’s natural flavors.
Side Dishes
To complement the richness and lemon zing of this pound cake, fresh berries or a dollop of whipped cream make wonderful companions. A scoop of vanilla ice cream transforms it into a decadent dessert, while a cup of hot tea or coffee rounds out the experience perfectly for a cozy afternoon tea.
Creative Ways to Present
Try slicing the cake into small rectangles and serving it on a decorative platter for gatherings or afternoon treats. Layer it with lemon curd and fresh strawberries for a quick trifle twist that looks impressive yet is incredibly simple. Alternatively, cut thick slices and toast them lightly for breakfast, topped with a smear of butter or cream cheese for an indulgent start to your day.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or place them in an airtight container to maintain freshness. Stored this way at room temperature, your lemon pound cake will stay delicious for up to three days—perfect for savoring over multiple coffee breaks.
Freezing
This pound cake freezes wonderfully. Wrap the whole loaf or individual slices in plastic wrap followed by aluminum foil to prevent freezer burn. When stored properly, it will keep its flavor and texture for up to three months, giving you a lovely lemon treat ready any time.
Reheating
When you’re ready to enjoy your stored cake, let it thaw at room temperature or warm slices gently in the microwave for about 15 seconds. Reheating brings back that freshly baked warmth and makes the crumb delectably moist once again.
FAQs
Can I use butter instead of shortening?
Absolutely! Butter will add a richer, more buttery flavor but might slightly affect the texture, making it a bit denser. If you prefer that traditional buttery taste, feel free to substitute an equal amount of butter.
Is lemon extract necessary in this recipe?
While fresh lemon zest adds wonderful flavor, lemon extract intensifies the citrus notes in a way that’s difficult to achieve otherwise. Using both can really make your Old-Fashioned Lemon Pound Cake Recipe stand out.
Can I make this cake gluten-free?
You can try substituting all-purpose flour with a gluten-free baking blend, but remember that results may vary in texture. It’s best to use a blend specifically designed for cake baking to keep that dense yet tender crumb.
Why does the cake have two cups of sugar and flour each?
These proportions help achieve the perfect balance between sweetness and structure in the pound cake. The sugar adds tenderness and flavor, while the flour provides the density and body typical of a pound cake.
Can I bake this in one large pan instead of two loaf pans?
Yes! Using a larger pan might require a longer baking time, and you’ll want to test doneness by inserting a toothpick. Just keep an eye on your cake to avoid over-baking.
Final Thoughts
There’s something truly joyful about making and sharing the Old-Fashioned Lemon Pound Cake Recipe. It’s a simple yet delightful way to brighten your day with a bit of sunshine baked right into each bite. I encourage you to give it a try—you might find that this little slice of lemon love becomes your go-to recipe for happy moments and sweet celebrations.
Print
Old-Fashioned Lemon Pound Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 loaves (about 12 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Old-Fashioned Lemon Pound Cake is a classic, rich, and moist dessert featuring a bright lemon flavor enhanced by lemon and vanilla extracts. Ideal for any occasion, this pound cake combines simple pantry ingredients and is baked to golden perfection in two loaf pans, delivering a delightfully dense and tender texture.
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 and prepare pans: Preheat your oven to 325 degrees F (165 degrees C) and grease two 9×5-inch loaf pans to prevent the cake from sticking.
- 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 thoroughly until the batter is smooth and uniform.
- Bake the cake: Pour the mixture evenly into the prepared loaf pans. Place them in the preheated oven and bake until a toothpick inserted into the center of the cake comes out clean, approximately 30 minutes.
Notes
- Make sure all ingredients are at room temperature to ensure smooth batter.
- Check the cake at 25 minutes to prevent overbaking, as oven temperatures can vary.
- Allow the cakes to cool in the pans for about 10 minutes before removing them to a wire rack to cool completely.
- This cake can be stored wrapped at room temperature for up to 3 days or frozen for longer storage.
