Description
This Old-Fashioned Lemon Pound Cake is a moist and flavorful classic dessert with a bright lemony aroma. Made with simple ingredients like sugar, flour, eggs, and lemon extract, it offers a nostalgic taste perfect 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 and Prepare Pans: Preheat your oven to 325 degrees F (165 degrees C). Grease two 9×5-inch loaf pans thoroughly to ensure the cake doesn’t stick during baking.
- Mix Ingredients: In a large bowl, combine the sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder. Stir the mixture until all ingredients are well incorporated and the batter is smooth.
- Pour and Bake: Pour the prepared batter evenly into the greased loaf pans. 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 all ingredients are at room temperature for best mixing results.
- Do not overmix the batter to keep the cake tender.
- You can substitute shortening with unsalted butter for a richer flavor.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Store the pound cakes wrapped tightly in plastic wrap to maintain freshness.
