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
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 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.
