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Old-Fashioned Lemon Pound Cake

A tender, buttery cake with a gentle lemon flavor, perfect for coffee breaks and enjoying with family.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 loaves
Course: Baking, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Traditional Base
  • 2 cups white sugar
  • 2 cups all-purpose flour
  • 5 large eggs
  • 1 cup shortening (such as Crisco®) Creates tenderness and keeps cake moist.
  • 5 tablespoons whole milk
  • 1 tablespoon vanilla extract
  • 2 teaspoons lemon extract
  • ¼ teaspoon baking powder

Method
 

Preparation
  1. Preheat your oven to 325 degrees F (165 degrees C) and grease two 9×5-inch loaf pans.
  2. In a large mixing bowl, combine sugar, flour, eggs, shortening, milk, vanilla extract, lemon extract, and baking powder.
  3. Using an electric mixer on medium speed, beat the ingredients until well combined and smooth, about 2-3 minutes.
Baking
  1. Divide the batter evenly between the two loaf pans and tap gently on the counter to release air bubbles.
  2. Bake for approximately 30 minutes, or until a toothpick inserted comes out clean and the tops are golden brown.
Cooling
  1. Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
  2. Slice and serve, or wrap for later enjoyment.

Notes

This cake can be made using a Bundt pan for an elegant presentation. For variations, buttermilk can replace whole milk, and a lemon glaze can be added for extra flavor. The cake keeps well for up to a week at room temperature when wrapped properly.