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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
  • 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
  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.