If you are longing for a dessert that feels like a warm hug from the past, this Old-Fashioned Lemon Pound Cake Recipe is your perfect match. It’s a beautifully simple, moist cake bursting with bright lemon flavor and a tender crumb that melts in your mouth. Every slice carries the charm of a classic homemade treat, with just the right balance of sweetness and tang to delight both the senses and the heart. Whether it’s an afternoon tea or a special gathering, this cake never fails to bring smiles and compliments.
Ingredients You’ll Need
The magic of this Old-Fashioned Lemon Pound Cake Recipe lies in its straightforward ingredients, each chosen to build a perfect texture and flavor. From creamy butter to zesty lemon, every component plays a delicious role.
- Unsalted butter (1 cup, softened): Creamy fat that gives the cake its rich, tender crumb.
- Granulated sugar (2 cups): Sweetens and helps create a light, fluffy texture when beaten with butter.
- Large eggs (4): Bind the ingredients and contribute to the cake’s structure and moisture.
- All-purpose flour (3 cups): Forms the sturdy base of the cake, giving it that classic pound cake density.
- Baking soda (1/2 teaspoon): A gentle leavening agent to keep the cake from being too dense.
- Salt (1/2 teaspoon): Enhances all the other flavors, especially the lemon.
- Sour cream (1 cup): Adds moisture and a slight tang for richness and tenderness.
- Fresh lemon juice (1/4 cup): Brings bright, fresh citrus notes that awaken the cake’s flavor.
- Lemon zest (1 tablespoon): Offers intense aromatic oils that elevate the lemon taste.
- Vanilla extract (1 teaspoon): Deepens the overall flavor with a warm, sweet undertone.
- Lemon extract (1/2 teaspoon): Provides an extra lemony punch for that unmistakable zestiness.
How to Make Old-Fashioned Lemon Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan thoroughly to ensure that your pound cake releases easily after baking. This simple step is key to preserving the beautiful shape of your cake and preventing any sticky situations.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This process incorporates air, which helps give your cake a tender, airy texture despite its rich density.
Step 3: Add Eggs Slowly
Add the eggs one at a time, beating well after each addition. This ensures even incorporation and helps the batter become smooth and silky, ready to hold all those wonderful ingredients.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step distributes the leavening agent and seasoning evenly, so every bite is perfectly balanced.
Step 5: Alternate Adding Dry Ingredients and Sour Cream
Gradually add the dry ingredient mixture to your creamed butter mixture, alternating with sour cream. Start and end with the flour mixture. This careful layering keeps the batter smooth, moist, and ready to bake into a velvety texture.
Step 6: Incorporate Lemon and Vanilla
Stir in fresh lemon juice, lemon zest, vanilla extract, and lemon extract until just combined. Be gentle here—overmixing can make the cake tough, but proper folding ensures that fragrant lemon and vanilla notes are evenly distributed.
Step 7: Bake to Perfection
Pour the batter into your prepared pan and smooth the top with a spatula. Bake in the preheated oven for 60 to 70 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Once baked, let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Patience will reward you with a flawless cake.
How to Serve Old-Fashioned Lemon Pound Cake Recipe
Garnishes
To enhance your Old-Fashioned Lemon Pound Cake Recipe, consider garnishing slices with a light dusting of powdered sugar or a drizzle of simple lemon glaze. Fresh lemon slices or edible flowers can add a beautiful, fresh look that makes each serving feel special.
Side Dishes
This lemon pound cake pairs effortlessly with various accompaniments. Try it alongside fresh berries, a scoop of vanilla ice cream, or a dollop of whipped cream for an indulgent treat that balances richness with refreshing brightness.
Creative Ways to Present
Slice the cake into petite portions and serve on elegant dessert plates for a formal occasion, or stack slices as tiers for a rustic cake stand centerpiece. You can even cut the cake into cubes and use it as a lemon-flavored base for trifles or dessert parfaits that wow your guests.
Make Ahead and Storage
Storing Leftovers
Your Old-Fashioned Lemon Pound Cake Recipe stores beautifully at room temperature for up to three days when wrapped tightly in plastic wrap or stored in an airtight container. For longer freshness, refrigerate the cake for up to a week, ensuring each slice remains moist and flavorful.
Freezing
If you want to savor this cake later, wrap it well in plastic wrap followed by aluminum foil to prevent freezer burn. It freezes wonderfully for up to three months. When the craving strikes, just thaw overnight in the refrigerator for optimum freshness.
Reheating
To enjoy the cake warm, briefly reheat individual slices in the microwave for about 10 to 15 seconds or warm the whole cake at a low oven temperature wrapped in foil. Warming it brings back that just-baked feeling, making every bite comforting and delicious.
FAQs
Can I use a different type of pan for this cake?
Yes, while a Bundt or tube pan is traditional and helps with even baking, you can also use a loaf pan. Keep an eye on baking time, as it may vary depending on the pan size and material.
Is sour cream necessary in this Old-Fashioned Lemon Pound Cake Recipe?
Sour cream adds moisture and a slight tang that balances the sweetness beautifully. You can substitute with Greek yogurt if necessary, but the texture and flavor might be slightly different.
How can I make the lemon flavor more intense?
Adding a simple lemon glaze made from powdered sugar and fresh lemon juice over the cooled cake enhances the lemon flavor wonderfully. Incorporating extra lemon zest also boosts aroma and taste.
Can I make this cake gluten-free?
Substituting the all-purpose flour with a gluten-free baking blend designed for cakes can work well, but make sure to check the blend’s ingredients and adjust moisture as needed for the best results.
What’s the best way to slice pound cake for serving?
Use a serrated knife and cut gently with a sawing motion to avoid crumbling. Slices about one inch thick provide the perfect balance of cake and accompaniments if serving with toppings.
Final Thoughts
I hope this Old-Fashioned Lemon Pound Cake Recipe inspires you to bake a classic treat with a bright twist. It’s a wonderful recipe that feels handmade and heartwarming every time you slice into it. Gather your favorite people, bake this beautiful cake, and enjoy all the smiles and satisfaction that follow.
Print
Old-Fashioned Lemon Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Old-Fashioned Lemon Pound Cake is a moist and tender dessert bursting with bright lemon flavor. Made with a rich batter of butter, sugar, eggs, and sour cream, it blends fresh lemon juice and zest to provide a perfectly tangy sweetness. Baked in a traditional Bundt pan, this cake is ideal for serving at afternoon tea, special occasions, or as a delightful treat any day.
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or tube pan thoroughly to ensure easy removal of the cake after baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3-5 minutes.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to fully incorporate and create a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Alternate Adding Dry Ingredients and Sour Cream: Gradually add the dry ingredients to the creamed mixture in portions, alternating with the sour cream. Begin and end with the flour mixture. Mix gently until just combined to keep the batter tender.
- Add Flavorings: Stir in the fresh lemon juice, lemon zest, vanilla extract, and lemon extract until everything is evenly incorporated and the batter is smooth.
- Pour Batter and Bake: Pour the prepared batter into the Bundt pan and smooth the top with a spatula. Bake for 60 to 70 minutes until a toothpick inserted into the center comes out clean, ensuring the cake is fully cooked.
- Cool Cake: Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely to room temperature.
Notes
- For an intensified lemon taste, drizzle the cooled cake with a simple lemon glaze made from powdered sugar mixed with lemon juice.
- The cake stores well when wrapped tightly: keep at room temperature for up to 3 days, or refrigerate for up to a week.
- Ensure not to overmix the batter after adding flour to maintain a tender crumb.
- Use fresh lemon juice and zest for the brightest and freshest lemon flavor.
