This Old-Fashioned Lemon Pound Cake is one of the best pound cakes I have ever tasted. This cake is fluffy and moist at the same time, which reminds me of something those cakes I see and hear on TV. This is so yummy.
I like cakes, that is, the good ones. I’m picky when it comes to cake. I don’t like cakes that are too sweet, dry, etc. I like the good ones. I like the homemade ones.
I’m always up for tasting new cakes and desserts whenever I go places or restaurants. When I do order cakes, I tend to just take a bite and that’s it. For some reason, restaurant cakes, though they are delicious and some are decadent, don’t work out for me at all. I still like the homemade ones. The same thing goes with lemon pound cake.
It’s been a while since I last made pound cake. Actually, I can count on fingers how many times I make lemon pound cakes in a given year. The magic number is 10. This accounts for the number of birthdays my family celebrates, that is, birthdays between the family and extended family.
While the recipe is easy to follow, making the Lemon Pound Cake can also be tricky. Make your measurements incorrect and you end up with something else. When I first started baking, I started with pound cake. I’ll tell you that it took me a lot of tries before I got the perfect one.
If you are looking for the perfect, old-fashioned lemon pound cake, then, you are looking at the right one. This pound cake is one of my most favorite cakes of all time. It doesn’t have the elaborate design, whipped toppings, etc. but it is just so good that I always have it in my list of top favorites.
Should I say I am obsessed with this cake? Yes, I am obsessed with this cake. Did I say that this cake is baked in no time and is devoured also in no time? Yes, that’s what happens when this cake is served among three people (i.e.my wife, our daughter, and I). We can finish this cake in less than 2 days. It’s that good.
Let’s dig in. Here is the recipe for the Old-Fashioned Lemon Pound Cake.
Preheat oven to 350 degrees F. Grease a 10-inch bundt cake. Set aside.
In a large bowl, cream butter and sugar together until fluffy and light. Beat the eggs in one at a time. Don’t put all the eggs at once because this will result in a different batter consistency.
Beat in the flour, lemon juice, lemon zest and then, mix the milk. Mix until all ingredients are well incorporated.
Pour batter into the bundt pan. Bake in oven for 40 minutes or until a toothpick is inserted into the cake and comes out clean. Remove from oven and cool pan for 10 minutes before removing the cake from the pan. Cool cake completely before serving.
- 2 cups butter
- 2 ½ cups white sugar
- 6 eggs
- 4 cups all-purpose flour
- 1½ tbsp lemon juice
- 1½ tbsp lemon zest (roughly around 4-5 lemons)
- ⅔ cup milk
- ½ tsp vanilla extract
- Preheat oven to 350 degrees F. Grease a 10-inch bundt cake. Set aside.
- In a large bowl, cream butter and sugar together until fluffy and light. Beat the eggs in one at a time.
- Beat in the flour, lemon juice, lemon zest and then, mix the milk. Mix until all ingredients are well incorporated.
- Pour batter into the bundt pan. Bake in oven for 40 minutes or until a toothpick is inserted into the cake and comes out clean. Remove from oven and cool pan for 10 minutes before removing the cake from the pan. Cool cake completely before serving.
