Old-Fashioned Lemon Pound Cake
Are you looking for a cake like Grandma used to make? This lemon pound cake will take you back in time.
Old-Fashioned Lemon Pound Cake is just like the kind Gran used to make and so easy to make. Fresh lemon juice makes it moist and added lemon zest gives it that perfect citrus flavor you love.
This pound cake will brighten up any evening and is a terrific after-dinner treat. Bring it to a family potluck or make it to celebrate a birthday! Flavors like vanilla, lemon, and butter come through in each bite, so you're mouth will be watering well before your first bite.
Get out your Bundt pan. It's time to make your new favorite pound cake.
Serves1 pound cake
Preparation Time25 min
Cooking Time55 min
Cooking Vessel SizeBundt cake pan
Ingredients
- 1 cup unsalted butter, room temperature
- 1 2/3 cup sugar
- 2 teaspoon finely grated lemon zest
- 1 tablespoon fresh-squeezed lemon juice
- 1 tablespoon pure vanilla extract
- 5 eggs
- 2 cup unbleached flour + 1 teaspoon salt, sifted
Instructions
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Preheat an oven to 325 degrees F.
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Butter and flour a bundt pan.
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In a large mixing bowl, beat the butter and sugar with an electric beater until the mixture is pale and creamy, about 5 minutes.
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Beat in the lemon zest, lemon juice, and vanilla.
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Add the eggs, one at a time, beating until just combined after each addition.
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Fold in the flour and salt mixture in 2 batches, mixing after each addition until well combined. Be careful not to over mix.
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Spoon the batter into the bundt pan and bake for 45 to 55 minutes, or until a skewer poked into the cake comes out clean.
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Cover the pan loosely with aluminum foil if the crust browns too quickly.
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Remove cake from oven and cool on a wire rack for 10 minutes.