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:
- Preheat your oven to 325 degrees F (165 degrees C).
- Grease two 9×5-inch loaf pans thoroughly.
- In a large bowl, combine the sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder.
- Mix everything well until smooth.
- Pour the batter evenly into the prepared pans.
- 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
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
- Preheat your oven to 325°F (165°C).
- Grease two 9×5-inch loaf pans thoroughly.
- In a large bowl, combine the sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder.
- Mix everything well until smooth.
- Pour the batter evenly into the prepared pans.
- 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.
- 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