Old-Fashioned Lemon Pound Cake

Old-Fashioned Lemon Pound Cake – is the moistest, fluffiest cake with the rich citrus flavour. It is so good that I can rely on it every time whenever wants to make cake for a party.

Ever wondered why a cake is called ‘Pound’ cake ? It is called pound cake because the quantity of each of four ingredients (flour, butter, eggs, sugar) used to make this cake is one pound traditionally.

There are a lot of variations available for making Pound Cake. So I have tried to make a version of Pound Cake at home which is not excactly using ‘One Pound’ of quantity of each ingredient but it is close. I have also used whipping cream to make it moist. This recipe is quite commonly made in bundt mold however, I have used a loaf pan. This old fashioned lemon pound cake is so easy to prepare.

I like baking cakes which do not need icing , because it cuts down on a little bit of both efforts and calories. Cakes where icing is not used can be served either dusted with powdered sugar or lightly glazed with lemon syrup.

This is what you will get. Nice moist cake with brilliant spongy texture. Have a look at this video and then try it for this Christmas.!!

Ingredients

1½ cups(3 sticks )unsalted butter, softened
3 cups white sugar
6 eggs, room temperature
3 cups cake flour, sifted
1 cup heavy whipping cream
1 tablespoon vanilla extract
3 tablespoon Fresh Lemon Juice or ½ teaspoon lemon extract
½ teaspoon salt
1 teaspoon lemon zest

Method

In a large bowl cream the butter with the sugar until well combined. It will take about 7 minutes.

Add each egg one at a time with the hand mixer running on slow. Add the vanilla and lemon juice followed by salt and lemon zest.

It should look fluffy.

Now in equal parts, alternately add the flour and heavy whipping cream. Mix it thoroughly after each addition.

Line your bread loaf pan with parchment paper. Spoon the batter into the pan and even out the batter when done.Place into a cold oven on the middle rack and turn the oven to 325ºF. Bake for 1 hour and 20-30 minutes or until a toothpick inserted into center comes out clean. Baking time varies from oven to oven so after 1hour and 10 min check it with tooth pick.

With the help of a plate, invert the cake on wire rack for cooling. I used my pizza tray.

See the beautiful vanilla colour cake

Dust it with powdered sugar and serve it as you want.

Enjoy!

See the moist and airy texture of cake

The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.

Tips

Glazing is optional but if you want you can follow these steps.You will need

• 2 cups sifted powdered sugar
• 2-3 tablespoons lemon juice

Make glaze by adding lemon juice to sugar and mixing until a thick, pourable consistency. Pour over cooled cakes.

Print

Old-Fashioned Lemon Pound Cake

Prep Time

15 mins

Cook Time

1 hr 5 mins

Total Time

1 hr 20 mins

 

Old-Fashioned Lemon Pound Cake - is the moistest, fluffiest cake with the rich citrus flavour. It is so good that I can rely on it every time whenever wants to make cake for a party. 

Course: Dessert

Cuisine: International

Servings: 6

Ingredients

• 1½ cups 3 sticks unsalted butter, softened
• 3 cups white sugar
• 6 eggs room temperature
• 3 cups cake flour sifted
• 1 cup heavy whipping cream
• 1 tablespoon vanilla extract
• 3 tablespoon Fresh Lemon Juice or ½ teaspoon lemon extract
• ½ teaspoon salt
• 1 teaspoon lemon zest

Instructions

1. In a large bowl cream the butter with the sugar until well combined. It will take about 7 minutes.
2. Add each egg one at a time with the hand mixer running on slow. Add the vanilla and lemon juice followed by salt and lemon zest.
3. It should look fluffy.
4. Now in equal parts, alternately add the flour and heavy whipping cream. Mix it thoroughly after each addition.
5. Line your bread loaf pan with parchment paper. Spoon the batter into the pan and even out the batter when done.Place into a cold oven on the middle rack and turn the oven to 325ºF. Bake for 1 hour and 20-30 minutes or until a toothpick inserted into center comes out clean. Baking time varies from oven to oven so after 1hour and 10 min check it with tooth pick.
6. With the help of a plate, invert the cake on wire rack for cooling. I used my pizza tray.
7. See the beautiful vanilla colour cake
8. Dust it with powdered sugar and serve it as you want.
9. Enjoy!

Recipe Notes

The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.