Description
This Old-Fashioned Lemon Pound Cake recipe delivers a moist, dense, and buttery cake with a bright lemon flavor, perfect for tea time or dessert. With simple ingredients and straightforward preparation, it’s a nostalgic treat that brings classic homemade comfort to your table.
Ingredients
Scale
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
- ¼ teaspoon baking powder
Instructions
- Preheat oven and prepare pans: Preheat your oven to 325 degrees F (165 degrees C). Grease two 9×5-inch loaf pans thoroughly to prevent sticking and ensure easy removal of the cake after baking.
- Mix the ingredients: In a large mixing bowl, combine 2 cups white sugar, 2 cups all-purpose flour, 5 eggs, 1 cup shortening, 5 tablespoons whole milk, 1 tablespoon vanilla extract, 2 teaspoons lemon extract, and ¼ teaspoon baking powder. Mix until the batter is smooth and evenly combined.
- Pour batter into pans: Divide the batter evenly between the two prepared loaf pans, smoothing the top with a spatula.
- Bake the cake: Place the pans into 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.
- Cool and serve: Remove the pans from the oven and allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. Slice and serve as desired.
Notes
- Be sure to grease the pans well to prevent the cake from sticking.
- You can substitute butter for shortening for a richer flavor, but the texture may be slightly different.
- If desired, garnish the pound cake with a simple lemon glaze or powdered sugar for extra sweetness and tang.
- Storage: Keep the cake tightly wrapped or in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
