Best 4 Old Fashioned Lemon Pound Cake Recipes
Indulge in the timeless classic of Old-Fashioned Lemon Pound Cake, a delightful treat that has graced kitchens for generations. This delectable cake boasts a moist and tender crumb, infused with the vibrant flavors of zesty lemons, while its golden-brown exterior hints at the burst of citrusy goodness within. The secret lies in the generous use of fresh lemons, their tangy juice and fragrant zest harmonizing to create a symphony of flavors. This collection of recipes offers variations to suit every palate, from the classic pound cake to delightful twists like Lemon Blueberry Pound Cake, Lemon Poppy Seed Pound Cake, and even a Gluten-Free Lemon Pound Cake, ensuring there's a perfect choice for every baker and lemon enthusiast. Prepare to embark on a culinary journey, transforming simple ingredients into an extraordinary dessert that will leave you craving more.
Let's cook with our recipes!
OLD-FASHIONED LEMON POUND CAKE
This is an old recipe that my grandmother always made. It goes great with coffee and is quick and easy to make. Light lemon flavor that can be accompanied with a lemon glaze if desired.
Provided by Cookin Mama
Categories Desserts Cakes Pound Cake Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
- Combine sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder in a large bowl; pour into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.
Nutrition Facts : Calories 390.7 calories, Carbohydrate 49.6 g, Cholesterol 77.5 mg, Fat 19.4 g, Fiber 0.6 g, Protein 4.8 g, SaturatedFat 4.9 g, Sodium 39.9 mg, Sugar 33.7 g
OLD FASHIONED LEMON POUND CAKE
Straight-to-it, no nonsense, Southern lemon poundcake! A variation from the Fish Family Cookbook, out of South Carolina. You can make this any old way you want, you can substitute some vanilla for the lemon zest, and add anything you want. Cherries, pineapple, coconut, chocolate chips, blueberries, orange zest, just about anything! I like to make a simple glaze for this with 1.5 cups icing sugar, 1 tsp lemon zest, and 1/4 cup lemonade, but you could also use milk or water.
Provided by Megohm
Categories Dessert
Time 1h10m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine flour, baking powder, soda, and salt. Mix well, or use a sifter.
- Stir in lemon zest.
- In a mixing bowl, cream sugar and shortening very well, until light and fluffy.
- Add eggs, one at a time, mixing well each time.
- Next, add flour mixture and buttermilk alternately, starting and ending with the flour mixture.
- Pour into a well-greased bundt or tube pan, and place in a 350 degree F oven for about 60 minutes, or until it tests clean with a toothpick/knife, and cake springs back when touched.
Nutrition Facts : Calories 511.4, Fat 23, SaturatedFat 5.9, Cholesterol 75.4, Sodium 329, Carbohydrate 70.1, Fiber 1.1, Sugar 41.3, Protein 7.2
OLD FASHIONED LEMON POUND CAKE
This is a recipe that an old friend gave me and it turns out great every time. Big hit at church, family and holiday gatherings.
Provided by Sonja E
Categories Dessert
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Mix cooking oil (Crisco works best), sugar, margarine(Can't believe it's not butter works best), eggs, vanilla and lemon flavoring together in a large mixing bowl with mixer on medium speed. Tip: when adding eggs, add two then mix, add two more then mix, add last one and mix.
- In separate bowl, mix flour and baking powder together and set aside (can use whisk to mix).
- Slowly add flour/baking powder mixture in with the wet mixture. Tip: Add a little flour mixture and a little milk, repeat until all milk and flour mix has been added. This helps to keep batter texture thick and smooth.
- Spray (Baker's Joy works best) or batter bunt/tube pan thoroughly.
- Pour batter mixture in bunt/tube pan. Place in preheated oven and bake for 1 hour and 15 minutes.
- Cake is done when cake tester comes out clean.
- GOD BLESS
Nutrition Facts : Calories 566.5, Fat 27.2, SaturatedFat 5.5, Cholesterol 80.3, Sodium 248.2, Carbohydrate 75.2, Fiber 0.8, Sugar 50.1, Protein 6.7
GRANDMA'S LEMON POUND CAKE
This is my favorite cake recipe--my grandmother made it all the time. It is a great lemon pound cake that's not too sweet.
Provided by Allrecipes
Categories Desserts Cakes Pound Cake Recipes
Time 2h30m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease a tube pan.
- Sift flour and salt together into a bowl. Mix milk and lemon extract together in a separate bowl.
- Combine sugar, butter, and shortening in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating until well combined. Mix in the flour mixture alternately with the milk mixture, beginning and ending with flour. Spread batter in the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 2 hours. Do not open the oven door while the cake is baking. Cool briefly in the pan before inverting onto a wire rack to cool completely.
Nutrition Facts : Calories 479.8 calories, Carbohydrate 64.3 g, Cholesterol 102.7 mg, Fat 22.9 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 11 g, Sodium 292.2 mg, Sugar 43.9 g
Tips:
- Use room temperature ingredients. This will help the cake batter to come together smoothly and evenly.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
- Gradually add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Add the dry ingredients to the wet ingredients in three additions, alternating with milk and beginning and ending with flour. This will help to prevent the batter from becoming too thick or lumpy.
- Bake the cake in a preheated oven. This will help to ensure that the cake rises evenly and doesn't sink in the middle.
- Allow the cake to cool completely before frosting. This will help to prevent the frosting from melting.
Conclusion:
Old-fashioned lemon pound cake is a classic dessert that is easy to make and always a crowd-pleaser. With its moist, tender crumb and bright, lemony flavor, it's the perfect cake for any occasion.
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