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
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 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.
