In my last post, I shared how I festively wrapped the Old-Fashioned Lemon Pound Cakes I made to give to neighbors and friends over the holidays. Today I am sharing the recipe.
If you like pound cake, this is one recipe that will have your family and guests asking for another slice. I have made the recipe so many times that I no longer need the recipe card.
When Ed and I were first married I made about 100 mini loaves in a few days for Ed to give his students when he was an instructor at NC State, Duke and the University of North Carolina. I no longer make this many but it would not be Christmas at my house without having this deliciously moist old-fashioned lemon pound cake on the counter ready to eat.
How to Make Old-Fashioned Lemon Pound Cake
Recipe for Old-Fashioned Lemon Pound Cake
The pound cake calls for both vanilla and lemon extract. I have made it without adding lemon extract on a few occasions and it tastes just as delicious.
I have never added glaze to the top after baking. All I have ever added is to sift confectioner’s sugar over the top when it has cooled. It is all it needs.
My favorite way to eat a slice, is to toast it. YUM! I usually like it plain, but have been adding Lemon Spread on it over the weekend. It was one of the jams in my Christmas Countdown calendar that I wrote about getting a few weeks ago.
Anyone know of a good 2-slice toaster? Mine no longer evenly toasts. I am searching for one that will brown evenly.
Old-Fashioned Lemon Pound Cake That Is Better Than Your Grandma's
This is a moist pound cake that can be made ahead of time and frozen. Right out of the oven it is delicious, but the best way to enjoy it is toasted. When baked in a loaf pan it makes a perfect hostess gift, especially if festively wrapped.
- 1 cup butter, softened
- 1/2 cup shortening
- 3 cups sugar
- 5 eggs
- 3 cups flour
- 1 tsp baking powder
- 1 cup milk
- 1 tsp vanilla extract
- 1 tsp lemon extract
Cream butter and shortening, gradually add sugar, beating until light and fluffy.
Add eggs one at a time, beating well after each addition.
Combine flour and baking powder, add to creamed mixture alternately with milk, mixing well after each addition.
Stir in vanilla and lemon extracts. Mix well.
Pour batter into a greased and floured large loaf pan or divide batter between two or more loaf pans to make multiple cakes. Bake in a 350 degree oven for 1 hour and 15 minutes. This time will vary depending on the size loaf pan used. If pouring batter into mini pans adjust time to 20 minutes. Check for doneness with a toothpick. Do not over bake.
My family likes the cake very moist, so I take it out of the oven as soon as the top is golden and the toothpick no longer has batter on it, but comes out with a few moist crumbs. If I wait until the toothpick comes out clean, I have found the cake can become too dry.
Cool in pan 10-15 minutes, then remove from pan completely and let cool on rack.
Making the Old-Fashioned Lemon Pound Cake to give as a hostess gift?
Click over using the link below to where I share my ideas on how to wrap any loaf cake large and small: