Description

This Old-Fashioned Lemon Pound Cake is a classic, rich, and moist dessert combining the zesty brightness of lemon extract with a tender crumb. Perfectly baked in loaf pans, this pound cake offers a nostalgic homemade treat that’s easy to prepare and delightful for any occasion.

Ingredients

Dry Ingredients

2 cups white sugar
2 cups all-purpose flour
¼ teaspoon baking powder

Wet Ingredients

5 eggs
1 cup shortening (such as Crisco®)
5 tablespoons whole milk
1 tablespoon vanilla extract
2 teaspoons lemon extract

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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 the white sugar, all-purpose flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder. Mix until all ingredients are well incorporated and a smooth batter is formed.
Pour Batter: Pour the prepared batter evenly into the greased loaf pans, ensuring an even layer for uniform baking.
Bake Cake: Place the pans in the preheated oven and bake for about 30 minutes or until a toothpick inserted into the center of the cakes comes out clean, indicating they are fully baked.

Notes

Ensure the shortening is at room temperature for easier mixing.
Use fresh lemon extract for the best lemon flavor; you can substitute with freshly grated lemon zest if preferred.
Do not overmix the batter as it can make the cake dense.
If using one loaf pan, increase baking time accordingly and check for doneness starting at 40 minutes.
Allow the cakes to cool for 10-15 minutes in the pans before removing to cool completely on wire racks.