Old fashioned lemon pound cake recipe is a timeless Southern dessert made from simple pantry staples like sugar, flour, eggs, shortening, and lemon extract.
I have years of experience baking this traditional lemon pound cake, passed down from my grandmother’s handwritten recipes.
The main specialty of this old fashioned lemon pound cake recipe is its rich, dense texture with a bold lemon flavor in every bite. The homemade lemon glaze adds just the right amount of sweetness.
I now share this step-by-step process from scratch so anyone can enjoy this classic old fashioned lemon pound cake recipe that has been loved in my family for generations.
Old Fashioned Lemon Pound Cake Recipe
This old fashioned lemon pound cake recipe is a timeless Southern classic, known for its rich, buttery texture and bright lemon flavor.
Made with simple pantry staples like sugar, eggs, flour, and shortening, it’s infused with lemon and vanilla extracts for a balanced, aromatic taste.
The cake bakes up golden and dense, then gets finished with a fresh lemon glaze that adds the perfect tart-sweet touch.
Ideal for family gatherings, Sunday dinners, or anytime you need a comforting dessert, this pound cake delivers both flavor and nostalgia in every bite. It’s easy to make and even easier to fall in love with.
How To Prepare Old Fashioned Lemon Pound Cake Recipe?
Preparation Time: 20 minutes
Cooking Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Course: Dessert
Difficulty: Easy
Cuisine: Southern American
Yield: 12 servings
Kitchen Utensils You’ll Need
- Electric mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- 10-inch bundt
- Cooling rack
- Whisk
- Toothpick or cake tester
Ingredients
For the Cake:
- 2 cups white granulated sugar
- 2 cups all-purpose flour
- 5 large eggs
- 1 cup shortening (like Crisco®)
- 5 tablespoons whole milk
- 2 teaspoons lemon extract
- 1 tablespoon vanilla extract
- ¼ teaspoon baking powder
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons fresh lemon juice (adjust to desired consistency)
Instructions
Step 1
Start by preheating your oven to 325°F (165°C). Grease and lightly flour a bundt or tube pan, or use baking spray with flour. Make sure every crease is covered to prevent sticking.
Step 2
In a large mixing bowl, beat together the shortening and white sugar on medium speed until the mixture is fluffy and light in color. This will take about 3 to 4 minutes and helps give the cake its classic pound cake texture.
Step 3
Crack the eggs in, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. This step helps to emulsify the batter and ensure an even rise.
Step 4
Add the milk, vanilla extract, and lemon extract into the bowl and mix until fully combined. The batter might look slightly curdled at this stage, but it’ll come together when you add the dry ingredients.
Step 5
In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients into the wet mixture, mixing just until incorporated. Don’t over mix – you want a smooth but thick batter.
Step 6
Spoon the batter evenly into the prepared pan and smooth out the top. Bake in the center of the oven for 1 hour and 10 minutes, or until a toothpick inserted into the middle comes out clean. If it starts to brown too quickly on top, tent loosely with foil around the 50-minute mark.
Step 7
Allow the cake to cool in the pan for 10–15 minutes, then carefully invert onto a wire rack to cool completely. Once cool, whisk together the powdered sugar and lemon juice to make the glaze. Drizzle the glaze over the top of the cooled cake. Let it set before slicing.
Note: This classic lemon pound cake is rich, dense, and full of citrus flavor—just like Grandma used to make. It’s perfect served on its own, or with fresh berries and whipped cream for an extra-special treat.
Nutrition Facts Of Old Fashioned Lemon Pound Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 410 |
| Total Fat | 20g |
| Saturated Fat | 5g |
| Cholesterol | 95mg |
| Sodium | 90mg |
| Carbohydrates | 54g |
| Sugar | 37g |
| Protein | 5g |
Why This Recipe Works
◆ Perfect Balance of Ingredients: The combination of shortening and sugar creates a tender, moist crumb. Shortening gives the cake structure while keeping it light, unlike butter which can make pound cakes overly dense.
◆ Eggs Add Richness & Structure: Using five eggs provides both fat and protein, which help the cake rise and hold its shape while adding richness.
◆ Lemon and Vanilla for Depth: Lemon extract gives the cake its signature zing, while vanilla rounds out the flavor, keeping it warm and comforting—not overly sharp.
◆ Low Baking Temperature: Baking at 325°F allows the cake to cook evenly without overbrowning or drying out, ensuring a moist interior.
◆ Simple Glaze Enhances Flavor: The fresh lemon juice in the glaze soaks into the warm cake slightly, adding moisture and a tart contrast to the sweet crumb.
Why This Recipe Is A Must-Try?
This old fashioned lemon pound cake recipe is a must-try because it combines simplicity with rich, classic flavors that stand the test of time. The balance of buttery texture and bright lemon makes every bite satisfying and comforting.
Unlike modern cakes, it has a dense, moist crumb that feels indulgent without being overly sweet. The homemade lemon glaze adds a fresh, tangy finish that elevates the whole experience.
Perfect for anyone who appreciates traditional baking; this old fashioned lemon pound cake recipe delivers consistently delicious results and brings a nostalgic taste of homemade goodness to your table.
How To Decorate And Serve
To decorate and serve this old fashioned lemon pound cake, start by letting the lemon glaze drizzle naturally over the cooled cake, allowing it to drip down the sides for a rustic look.
For added freshness, garnish with thin lemon slices or lemon zest curls on top. A sprinkle of powdered sugar can add a delicate touch.
Serve the cake sliced with a side of whipped cream or fresh berries like blueberries or raspberries for a burst of color and flavor. This simple presentation highlights the cake’s homemade charm and bright lemon flavor perfectly.
Nutrition Benefits
This old fashioned lemon pound cake recipe provides a good source of energy thanks to its combination of sugar, eggs, and flour.
The eggs add some protein, while the milk and shortening contribute fats that keep the cake moist and satisfying. The lemon extract and fresh lemon juice offer a small boost of vitamin C.
Though it’s a treat and should be enjoyed in moderation, this old fashioned lemon pound cake recipe delivers comforting calories and a bit of nutrients that make it a rewarding dessert option after a homemade meal.
Recipe Tips And Techniques
1. Make sure your eggs, milk, and shortening are at room temperature before mixing. This helps everything blend smoothly and creates a better batter texture.
2. Once you add the flour, mix just until combined. Over mixing can develop gluten and make the cake tough instead of tender.
3. Spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag. This avoids packing too much flour and keeps your cake light.
4. Take your time beating these together until fluffy and pale. This step incorporates air, giving the cake a lighter texture.
5. Start checking your cake about 10 minutes before the suggested baking time by inserting a toothpick. Ovens vary, so this helps avoid over baking.
6. Cool the cake completely before adding the glaze, so it doesn’t melt and run off. If you want a thicker glaze, chill it in the fridge for a bit before drizzling.
Additions And Substitutions
Here are some additions and substitutions to customize your old fashioned lemon pound cake recipe:
Additions:
- Lemon Zest: Add 1-2 teaspoons of fresh lemon zest to the batter for extra bright citrus flavor.
- Poppy Seeds: Mix in 1-2 tablespoons of poppy seeds for a nice texture and classic combo with lemon.
- Fresh Berries: Fold in fresh blueberries or raspberries for bursts of juicy sweetness.
- Almond Extract: Swap half the vanilla extract for almond extract for a subtle nutty twist.
Substitutions:
- Butter for Shortening: You can use unsalted butter instead of shortening for a richer, more buttery flavor (keep the same amount).
- Milk Alternatives: Use buttermilk or sour cream instead of whole milk for a tangier, more tender crumb.
- Lemon Juice for Extract: Replace lemon extract with 2-3 tablespoons of fresh lemon juice in the batter for natural flavor, but reduce milk slightly to keep batter consistency.
- Gluten-Free Flour: Substitute with a gluten-free flour blend if needed, but expect a slightly different texture.
How Do I Store This Cake?
From my experience, the best way to store this old fashioned lemon pound cake recipe is to let it cool completely, then wrap it tightly in plastic wrap to lock in moisture.
I usually keep it at room temperature for a couple of days, and it stays soft and fresh. If I want it to last longer, I pop it in the fridge, wrapped well, which keeps it good for about a week.
For even longer storage, freezing works great—just make sure to wrap it really well to prevent freezer burn. Thaw it slowly, and it tastes almost as fresh as the day you baked it.
How To Keep Freeze?
To keep this old fashioned lemon pound cake recipe frozen, cool it completely first. Wrap the cake tightly in plastic wrap to lock in moisture.
Add an extra layer by wrapping it in aluminum foil or placing it inside a freezer-safe airtight container or bag. Label the package with the date and store it in the freezer for up to three months.
To enjoy, thaw the cake slowly at room temperature while still wrapped, which helps maintain its softness and flavor. This method preserves the old fashioned lemon pound cake recipe freshness and taste even after freezing.
Frequently Asked Questions
Can I substitute butter for shortening?
Absolutely. Using butter instead of shortening will add a richer, more buttery flavor to the cake. However, butter has a lower melting point than shortening, so the texture might be slightly less dense and moist. For best results, use unsalted butter at room temperature.
What type of pan is best for baking this cake?
A Bundt pan is ideal because it gives the cake a beautiful shape and helps it bake evenly. A standard loaf pan also works well but may result in a slightly different baking time and shape. Make sure to grease and flour your pan well to prevent sticking.
How can I tell when the cake is fully baked?
The best way is to insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid opening the oven too early to prevent the cake from sinking.
Is it possible to make this cake dairy-free?
Yes, you can replace whole milk with almond milk, oat milk, or another plant-based milk. For the shortening, use a dairy-free margarine or vegetable shortening to keep the same texture and richness.
Can fresh lemon zest replace lemon extract?
Yes, fresh lemon zest adds natural citrus flavor and aroma, though it’s milder than lemon extract. Combining both zest and a smaller amount of extract can intensify the lemon flavor. If using only zest, consider adding a bit more for a stronger punch.
Conclusion
My easy and delicious ideas to make this old fashioned lemon pound cake recipe will bring true homemade flavor to your kitchen.
After making and enjoying it myself many times, I can honestly say it never disappoints. I’m sure once you try old fashioned lemon pound cake recipe, you’ll understand why it’s been a family favorite for years.
Go ahead and bake old fashioned lemon pound cake recipe soon then tell me how much you enjoyed every bite. I know you’ll love the rich taste and soft, lemony texture just as much as I do.
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Old Fashioned Lemon Pound Cake Recipe
Equipment
- Electric mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- 10-inch bundt
- Cooling rack
- Whisk
- Toothpick or cake tester
Ingredients
For the Cake:
- 2 cups white granulated sugar
- 2 cups all-purpose flour
- 5 large eggs
- 1 cup shortening like Crisco®
- 5 tablespoons whole milk
- 2 teaspoons lemon extract
- 1 tablespoon vanilla extract
- ¼ teaspoon baking powder
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons fresh lemon juice adjust to desired consistency
Instructions
Step 1
- Start by preheating your oven to 325°F (165°C). Grease and lightly flour a bundt or tube pan, or use baking spray with flour. Make sure every crease is covered to prevent sticking.
Step 2
- In a large mixing bowl, beat together the shortening and white sugar on medium speed until the mixture is fluffy and light in color. This will take about 3 to 4 minutes and helps give the cake its classic pound cake texture.
Step 3
- Crack the eggs in, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. This step helps to emulsify the batter and ensure an even rise.
Step 4
- Add the milk, vanilla extract, and lemon extract into the bowl and mix until fully combined. The batter might look slightly curdled at this stage, but it’ll come together when you add the dry ingredients.
Step 5
- In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients into the wet mixture, mixing just until incorporated. Don’t over mix – you want a smooth but thick batter.
Step 6
- Spoon the batter evenly into the prepared pan and smooth out the top. Bake in the center of the oven for 1 hour and 10 minutes, or until a toothpick inserted into the middle comes out clean. If it starts to brown too quickly on top, tent loosely with foil around the 50-minute mark.
Step 7
- Allow the cake to cool in the pan for 10–15 minutes, then carefully invert onto a wire rack to cool completely. Once cool, whisk together the powdered sugar and lemon juice to make the glaze. Drizzle the glaze over the top of the cooled cake. Let it set before slicing.
Notes
Nutrition Facts Of Old Fashioned Lemon Pound Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 410 |
| Total Fat | 20g |
| Saturated Fat | 5g |
| Cholesterol | 95mg |
| Sodium | 90mg |
| Carbohydrates | 54g |
| Sugar | 37g |
| Protein | 5g |