Old-Fashioned Lemon Pound Cake

why make this recipe

Old-fashioned lemon pound cake is a timeless treat that evokes feelings of warmth and nostalgia. Its bright, zesty flavor makes it a favorite for gatherings, celebrations, or simply enjoying a nice slice with tea. The combination of lemon extracts gives the cake a refreshing twist, making it perfect for any occasion. This recipe not only brings back memories but also fills your kitchen with the comforting scent of baking.

how to make Old-Fashioned Lemon Pound Cake

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
• 1/4 teaspoon baking powder

Directions:

1. Preheat your oven to 325 degrees F (165 degrees C).
2. Grease two 9×5-inch loaf pans thoroughly.
3. In a large bowl, combine the sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder.
4. Mix everything well until smooth.
5. Pour the batter evenly into the prepared pans.
6. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out clean.

PRO TIP: If you are using a bundt cake pan, make sure to grease it well. You can use shortening or butter, then dust it with flour. Another option is to use ‘pan release,’ which is a mix of shortening, oil, and flour.

how to serve Old-Fashioned Lemon Pound Cake

Once cooled, slice the cake into thick pieces. It’s lovely served plain, but you can also dust the top with powdered sugar or drizzle with a simple lemon glaze for extra sweetness. Pair it with a cup of your favorite tea or coffee for a delightful afternoon treat.

how to store Old-Fashioned Lemon Pound Cake

To keep the lemon pound cake fresh, store it in an airtight container at room temperature for up to 5 days. If you want to keep it longer, you can wrap the cake tightly in plastic wrap and then in aluminum foil, placing it in the freezer. It can last for about 2-3 months in the freezer. Just remember to thaw it before serving.

tips to make Old-Fashioned Lemon Pound Cake

• Make sure all your ingredients are at room temperature. This helps create a smoother batter.
• Do not overmix the batter after adding the flour, as it can make the cake dense.
• For a richer flavor, try using freshly grated lemon zest.
• Check for doneness with a toothpick; if it comes out with moist crumbs, that’s perfect!

variation

You can add poppy seeds for a lovely texture and a classic flavor combination. You can also experiment with different citrus extracts, such as orange, for a unique twist.

FAQs

1. Can I use butter instead of shortening?
Yes, you can substitute butter for shortening. It may give a richer flavor but be sure to cream it well with the sugar.

2. Can I add frosting to the pound cake?
Absolutely! A lemon frosting or glaze would pair beautifully with this cake.

3. How do I know when the pound cake is done?
It’s done when a toothpick inserted in the center comes out clean. If it’s still wet or has batter on it, give it a few more minutes.

Old-Fashioned Lemon Pound Cake

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A timeless lemon pound cake that evokes warmth and nostalgia, perfect for gatherings or a delightful tea-time treat.

• Total Time: 45 minutes
• Yield: 10 servings

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
• 1/4 teaspoon baking powder

Instructions

1. Preheat your oven to 325°F (165°C).
2. Grease two 9×5-inch loaf pans thoroughly.
3. In a large bowl, combine the sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder.
4. Mix everything well until smooth.
5. Pour the batter evenly into the prepared pans.
6. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out clean.

Notes

For a richer flavor, try using freshly grated lemon zest. Store the cake in an airtight container for up to 5 days or freeze it for 2-3 months.

• Author: a-juana-m-benedict
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 20g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 80mg

Keywords: lemon cake, pound cake, dessert, baking, nostalgic dessert

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