If you’ve ever craved a dessert that feels like a warm hug from grandma, this Old-Fashioned Lemon Pound Cake Recipe is exactly what you need. Bursting with bright lemon flavor and boasting that perfect moist but dense texture, it’s a timeless treat that’s as delightful on a casual afternoon as it is on a special occasion. This cake blends simple, classic ingredients with a hint of citrus zing, creating a comforting, nostalgic experience that’s impossible not to love.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in crafting that iconic Old-Fashioned Lemon Pound Cake Recipe. They are straightforward pantry staples, yet when combined, they yield a cake rich in flavor, wonderfully textured, and visually inviting.
- 2 cups white sugar: Adds just the right sweetness and helps create a tender crumb.
- 2 cups all-purpose flour: The foundation that gives structure to the cake.
- 5 eggs: They bind the ingredients and contribute to the cake’s dense and moist texture.
- 1 cup shortening (such as Crisco®): Keeps the cake moist and tender with a soft crumb.
- 5 tablespoons whole milk: Adds richness and helps achieve the perfect batter consistency.
- 1 tablespoon vanilla extract: Brings warmth and depth to balance the lemon.
- 2 teaspoons lemon extract: Packs a refreshing citrus punch that defines this cake’s identity.
- ¼ teaspoon baking powder: A small lift that helps keep the cake light, without losing its traditional pound cake 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 Fahrenheit. Grease two 9×5-inch loaf pans thoroughly — this ensures the Old-Fashioned Lemon Pound Cake Recipe releases effortlessly after baking. Taking this quick step now pays off with perfectly shaped cakes later.
Step 2: Mix the Magic Ingredients
In a large bowl, combine the sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder. A great tip here is to beat the mixture just until smooth to maintain the delicate texture. Pour this luscious batter evenly into your prepared pans, knowing that the simple ingredients are coming together for something truly special.
Step 3: Bake to Golden Perfection
Bake your loaves in the preheated oven for about 30 minutes. To know it’s ready, insert a toothpick in the center — if it comes out clean, your cake has reached that divine balance of moist and baked through. The aroma of lemon and vanilla wafting through your kitchen at this point is just the best kind of reward.
How to Serve Old-Fashioned Lemon Pound Cake Recipe
Garnishes
Simple garnishes can elevate this cake beautifully. A light dusting of powdered sugar adds a delicate sweetness and a pretty finish. Tossing a few fresh lemon zest curls on top will not only enhance the citrusy vibe but also make it look irresistibly inviting.
Side Dishes
This pound cake pairs wonderfully with fresh berries, like strawberries or blueberries, which bring a juicy contrast. A dollop of whipped cream or a scoop of vanilla ice cream can introduce a creamy texture that balances the dense cake, making each bite a more decadent experience.
Creative Ways to Present
For a charming touch, slice the cake and serve it with a drizzle of homemade lemon glaze or a light lemon syrup to amp up the citrus notes. You can even turn leftovers into layered trifle-style desserts by layering cake cubes with lemon curd and whipped cream — a fun twist that delights guests.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover slices tightly in plastic wrap or store them in an airtight container to keep the cake moist. It will stay fresh at room temperature for about two days, perfect for quick enjoyment without any fuss.
Freezing
Old-Fashioned Lemon Pound Cake Recipe also freezes beautifully. Wrap the whole loaf or individual slices in plastic wrap followed by aluminum foil to prevent freezer burn. It can stay frozen for up to three months, allowing you to enjoy this luscious cake anytime the craving hits.
Reheating
To bring back that fresh-baked warmth, pop slices in the microwave for about 15 seconds or reheat in a low-temperature oven wrapped in foil. This step revives the cake’s softness and enhances its inviting aroma, making every bite feel freshly made.
FAQs
Can I substitute butter for shortening in this Old-Fashioned Lemon Pound Cake Recipe?
Yes, you can substitute butter for shortening, but keep in mind it may slightly alter the texture and moisture level. Butter tends to make the cake richer and heavier, while shortening lends softness and a tender crumb. Experiment to see which you prefer!
Is lemon extract necessary, or can I use lemon juice instead?
Lemon extract provides concentrated lemon flavor without adding extra liquid, which is why it’s preferred here. Using lemon juice could affect the batter’s consistency and baking time. If you’d rather use juice, consider reducing other liquids slightly and adding lemon zest for extra zing.
How do I know when the pound cake is fully baked?
The best way is a classic toothpick test: poke the cake’s center with a toothpick and if it comes out clean or with a few moist crumbs (but no wet batter), your cake is done. Also, the cake should pull away slightly from the pan edges and have a golden crust.
Can I make this recipe gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free baking blend that’s intended for cakes. Just be sure it includes xanthan gum or another binder to mimic the structure flour provides. The texture may be a bit different, but the lemon flavor will still shine.
What’s the best way to slice and serve pound cake?
Use a serrated knife to slice the cake gently in smooth, sawing motions. This approach prevents crumbling and helps keep the slices even. Serving slightly warm or at room temperature really allows the cake’s flavors and texture to stand out beautifully.
Final Thoughts
There’s something truly magical about a slice of this Old-Fashioned Lemon Pound Cake Recipe — it’s both a comforting classic and a bright little celebration of lemony goodness. Whether you’re baking for family, friends, or just because, this cake is sure to bring smiles around the table. Grab your ingredients and give this recipe a whirl; I promise it’ll become a cherished favorite in your kitchen.
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Old-Fashioned Lemon Pound Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 loaves (serves approximately 10-12 slices per loaf)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Old-Fashioned Lemon Pound Cake is a classic, rich, and moist dessert combining the zesty brightness of lemon extract with a tender crumb. Perfectly baked in loaf pans, this pound cake offers a nostalgic homemade treat that’s easy to prepare and delightful for any occasion.
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 Oven: Preheat your oven to 325 degrees F (165 degrees C) and grease two 9×5-inch loaf pans thoroughly to prevent sticking.
- Mix Ingredients: In a large mixing bowl, combine the white sugar, all-purpose flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder. Mix until all ingredients are well incorporated and a smooth batter is formed.
- Pour Batter: Pour the prepared batter evenly into the greased loaf pans, ensuring an even layer for uniform baking.
- Bake Cake: Place the pans in the preheated oven and bake for about 30 minutes or until a toothpick inserted into the center of the cakes comes out clean, indicating they are fully baked.
Notes
- Ensure the shortening is at room temperature for easier mixing.
- Use fresh lemon extract for the best lemon flavor; you can substitute with freshly grated lemon zest if preferred.
- Do not overmix the batter as it can make the cake dense.
- If using one loaf pan, increase baking time accordingly and check for doneness starting at 40 minutes.
- Allow the cakes to cool for 10-15 minutes in the pans before removing to cool completely on wire racks.
