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.
Old-Fashioned Lemon Pound Cake That Is Better Than Your Grandma’s
- 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?
Use the link below to go to where I share how to wrap any loaf cake large and small:
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