Classic Old-Fashioned Lemon Pound Cake Recipe – Grandmother’s Timeless Treasure

Old-fashioned lemon pound cake holds a special place in my heart because it represents the beautiful simplicity of traditional baking at its finest. Today, I’m sharing this treasured old-fashioned lemon pound cake recipe that’s been passed down through generations, creating the kind of tender, buttery cake that fills your home with warmth and makes every coffee break feel like a special occasion.

This old-fashioned lemon pound cake embodies everything wonderful about vintage recipes – straightforward ingredients, uncomplicated methods, and results that are consistently delicious. The gentle lemon flavor doesn’t overpower but rather enhances the rich, dense texture that makes pound cake so beloved. There’s something deeply satisfying about a recipe that has stood the test of time, proving that sometimes the old ways really are the best ways.

Whether you’re looking to connect with baking traditions, need a reliable recipe for everyday enjoyment, or want to create something that pairs perfectly with your morning coffee, this old-fashioned lemon pound cake delivers the comfort and satisfaction that only comes from time-tested recipes.

this Recipe

Ingredients

For the Traditional Base:

• 2 cups white sugar
• 2 cups all-purpose flour
• 5 large eggs
• 1 cup shortening (such as Crisco®)
• 5 tablespoons whole milk
• 1 tablespoon vanilla extract
• 2 teaspoons lemon extract
• ¼ teaspoon baking powder

Instructions

1. Prepare Your Baking Environment Preheat your oven to 325 degrees F (165 degrees C) – this lower temperature is traditional for old-fashioned lemon pound cake and ensures even baking throughout the dense batter. Generously grease two 9×5-inch loaf pans with butter or shortening, making sure to coat all surfaces thoroughly. The traditional choice of loaf pans gives this old-fashioned lemon pound cake its classic appearance and makes it perfect for slicing and serving.

2. Combine All Ingredients Simply In a large mixing bowl, combine all ingredients: sugar, flour, eggs, shortening, milk, vanilla extract, lemon extract, and baking powder. This straightforward method is what makes this old-fashioned lemon pound cake so wonderfully accessible – no complicated techniques or special equipment required. The beauty of this traditional recipe lies in its simplicity and the way basic ingredients transform into something extraordinary.

3. Mix to Perfect Consistency Using an electric mixer on medium speed, beat all ingredients together until well combined and smooth, about 2-3 minutes. The batter should look uniform and creamy without any streaks of flour or lumps of shortening visible. Don’t worry about overmixing with this old-fashioned lemon pound cake recipe – the traditional method is quite forgiving and produces consistently excellent results.

4. Divide and Pour with Care Divide the batter evenly between your two prepared loaf pans, using a spatula to spread it evenly from corner to corner. The batter will be rich and thick, which is exactly what you want for authentic old-fashioned lemon pound cake texture. Gently tap the pans on the counter to release any air bubbles and ensure even distribution.

5. Bake to Golden Perfection Place both pans in the preheated oven and bake for approximately 30 minutes, or until a toothpick inserted in the center comes out clean. The tops should be golden brown and the cakes should start pulling slightly from the sides of the pans. This relatively quick baking time is one of the advantages of this old-fashioned lemon pound cake recipe – you can have homemade cake ready in under an hour.

6. Cool and Enjoy Allow the cakes to cool in the pans for about 10 minutes before turning them out onto wire racks to cool completely. The aroma filling your kitchen during this cooling time is one of the simple pleasures that makes baking this old-fashioned lemon pound cake so rewarding. Once cooled, slice and serve, or wrap for later enjoyment.

Tips & Variations

Shortening Benefits: Traditional shortening creates the authentic texture of old-fashioned lemon pound cake. It produces a more tender crumb than butter and helps the cake stay moist longer.

Pan Options: This recipe works beautifully in a Bundt pan for more elegant presentation. Adjust baking time to 45-50 minutes and check for doneness with a toothpick.

Milk Variations: Buttermilk can be substituted for whole milk, which adds a subtle tang that complements the lemon flavor beautifully in this old-fashioned lemon pound cake.

Storage Success: These cakes keep wonderfully at room temperature for up to a week when wrapped properly. They actually improve in flavor after a day as the flavors meld.

Glaze Options: Try a simple lemon glaze made with powdered sugar and fresh lemon juice for extra lemon flavor, or keep it traditional and serve plain.

Freezing Tips: Wrap completely cooled loaves tightly and freeze for up to 3 months. Thaw overnight at room temperature for best results.

Serving Suggestions: This old-fashioned lemon pound cake is perfect with coffee, tea, or even toasted for breakfast with butter.

The Beauty of Traditional Methods

What makes this old-fashioned lemon pound cake so special is its connection to simpler times when baking was about reliable, straightforward methods rather than complicated techniques. The one-bowl method reflects the practical approach of home bakers who needed recipes that worked consistently without fuss.

The use of shortening instead of butter is authentically traditional and creates the characteristic texture that made pound cakes so beloved in earlier generations. This choice also means the cake stays moist and tender longer than modern butter-based versions.

The gentle lemon flavor allows the rich, dense crumb to shine while adding just enough brightness to make each bite interesting without overwhelming the palate.

Perfect for Everyday Enjoyment

This old-fashioned lemon pound cake excels as an everyday pleasure rather than just a special occasion dessert. Its moderate sweetness and gentle flavors make it perfect for afternoon coffee breaks, morning treats, or simple family desserts.

The recipe makes two loaves, which is perfect for sharing – keep one and give one away, or freeze one for later. This generosity was typical of traditional recipes designed to feed families and share with neighbors.

Connecting with Baking Heritage

There’s something deeply satisfying about making an old-fashioned lemon pound cake that connects you to generations of home bakers. This recipe represents the kind of dependable, delicious baking that formed the backbone of family kitchens for decades.

The simplicity of ingredients and method means this recipe was accessible to home bakers regardless of their skill level or budget, making it a true democratic dessert that anyone could master and enjoy.

The Comfort of Familiar Flavors

This old-fashioned lemon pound cake delivers the kind of comfort that comes from familiar, well-loved flavors. The combination of vanilla and lemon creates a gentle complexity that’s both sophisticated and approachable.

The dense, tender crumb provides satisfying substance that makes a small slice feel satisfying – a characteristic that made pound cakes so valued in times when ingredients were precious and nothing could be wasted.

Modern Applications of Traditional Wisdom

While this is an old-fashioned lemon pound cake recipe, it works beautifully in modern kitchens and lifestyles. The quick baking time makes it perfect for busy schedules, while the simple ingredient list means you can often make it with pantry staples.

The two-loaf yield is ideal for meal prep, potlucks, or keeping one cake while gifting the other – a practice that builds community connections just as it did in grandmother’s time.

Final Thoughts

This old-fashioned lemon pound cake represents the best of traditional baking – simple ingredients transformed through time-tested methods into something truly special. There’s a reason this recipe has been passed down through generations: it simply works, reliably and deliciously, every single time.

The beauty of this cake lies not in complexity but in perfection of the basics. Don’t worry about making it fancy – the cake itself is the star, with its tender crumb and gentle lemon flavor that pairs so perfectly with life’s simple pleasures.

I hope this recipe becomes as treasured in your kitchen as it has been in countless others over the years. Sometimes the best recipes are the ones that connect us to our baking heritage while creating new memories for future generations.

From my kitchen to yours – happy baking!