Description
A classic and rich Old-Fashioned Lemon Pound Cake featuring a moist and tender crumb with a bright lemon flavor. Perfectly sweetened and aromatic, this cake is baked in loaf pans to provide a traditional dessert that pairs beautifully with tea or coffee.
Ingredients
Scale
Wet Ingredients
- 5 eggs
- 1 cup shortening (such as Crisco®)
- 5 tablespoons whole milk
- 1 tablespoon vanilla extract
- 2 teaspoons lemon extract
Dry Ingredients
- 2 cups white sugar
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
Instructions
- Preheat Oven: Preheat your oven to 325 degrees F (165 degrees C) and grease two 9×5-inch loaf pans thoroughly to prevent sticking.
- Mix Ingredients: In a large mixing bowl, combine sugar, all-purpose flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder. Mix until the batter is smooth and well incorporated.
- Pour Batter: Pour the prepared batter evenly into the two greased loaf pans, ensuring an even distribution for uniform baking.
- Bake: Place the pans in the preheated oven and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is done.
- Cool and Serve: Remove the cakes from the oven and allow them to cool in the pans for 10-15 minutes before transferring to a wire rack to cool completely. Slice and serve once cooled.
Notes
- For extra lemon flavor, consider adding 1 tablespoon of freshly grated lemon zest to the batter.
- Ensure not to overmix batter to maintain a tender crumb.
- Use room temperature eggs and milk for better incorporation and texture.
- To make the cake gluten-free, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
- The cake keeps well wrapped at room temperature for 2-3 days or can be refrigerated to extend freshness.
