Old Fashioned Lemon Pound Cake

For aficionados of all things tart and citrusy, this richly scented Old-Fashioned Lemon Pound Cake is the ultimate indulgence. The trifecta of lemon juice, zest, and extract guarantees each slice is bursting with vibrant citrus flavour. But wait, there’s more! A refreshing twist on traditional buttercream, we’ve infused our icing with a squeeze of lemon juice for a burst of citrusy flavour. Regardless of the occasion – whether it’s a book club meeting or a festive get-together – this timeless recipe is always sure to impress.

Contents

Why Our Recipe Ingredient Notes Pan Options Important: Grease Your Pans Storage & Freezing Instructions

Why Our Recipe

A trifecta of tangy: lemon juice, zest, and extract unite to deliver an explosive citrus kick in this cake.
The subtle richness of a dollop of cream cheese elevates the moistness of this pound cake to new heights.
This moist and flavorful coffee cake can be effortlessly prepared in various formats, including a bundt cake, tube pan, or even two loaf pans.

Typically, classic pound cake recipes call for a pound each of flour, sugar, butter, and eggs, forming the iconic combination that defines its rich, velvety texture and sweet flavor profile. With a judicious substitution of cream cheese for some of the butter, the resulting pound cake enjoys an unparalleled level of velvety richness, thereby preserving its characteristic moisture. Bake this delectable pound cake recipe in a bundt pan, tube pan, or for a more rustic presentation, divide the batter between two loaf pans. Regardless of its form, this treat will undoubtedly be a culinary delight.

Ingredient Notes

An overhead shot of the measured ingredients to make old fashioned lemon pound cake.

If you’re working with unsalted butter, a pinch of salt – approximately 1/4 teaspoon – is sufficient to balance out the flavor in your batter.
Utilize high-quality, full-fat cream cheese for its exceptional texture and unparalleled richness. As the mixture reaches room temperature, the softened butter blends seamlessly with the other ingredients.
Strongly recommended is freshly squeezed lemon juice for its unparalleled flavour. Bottled lemon juice is muted.
Make certain to carefully remove the outermost layer of the lemon’s skin, known as its zest, prior to extracting its juice. To preserve the desired flavor, stick to the bright yellow sections of the citrus fruit and carefully slice around the white pith, as its inclusion can impart an unpleasant bitterness.
This subtle boost in citrus intensity provides a refreshing zing to the dish. You can usually find almond extract in the baking aisle of most supermarkets, nestled alongside the vanilla and other flavorings.
Despite its tartness, the addition of vanilla extract lends a velvety texture to the lemon-forward cake, harmoniously complementing its citrusy flavour.
What’s the text you’d like me to improve? Please provide it, and I’ll get straight to work! Pound cakes typically require all-purpose flour to achieve their signature dense and moist texture; substituting cake flour would result in a lighter, more delicate crumb that is better suited for tender baked goods like sponge cakes or meringues?

Pan Options

Grease and thoroughly flour the pan, taking care to coat every intricate nook and cranny. This batter yields a beautiful presentation when poured into a 10- to 12-cup bundt pan, ensuring a seamless fit. Preheat oven to 350°F (175°C). Bake for one hour fifteen minutes to one hour thirty minutes, or until a toothpick inserted in the center emerges spotless.

A tube pan, with its straight, smooth sides, offers an alternative to the traditional bundt pan for bakers seeking versatility. Ensure the pan is meticulously greased and floured to prevent sticking and promote effortless food release. The baking time is comparable to that of a standard bundt pan, typically ranging from one hour and 15 minutes to one hour and 30 minutes.

Divide the batter evenly between two 9×5-inch loaf pans. Preheat your oven to 350 degrees Fahrenheit, then grease and flour the pans according to your trusted recipe’s instructions for a seamless baking experience. For loaf pans, baking time is approximately 60-70 minutes, slightly shorter than for standard-sized cake pans. Once the 60-minute mark is reached, check for doneness by carefully inserting a toothpick into the centre of the dish. If the toothpick emerges cleanly or with only a hint of moisture clinging to it, you can confidently declare the dish cooked to perfection.

Side by side images of a bundt pan being greased, and another image showing the floured bundt pan with batter being poured in.

Important: Grease Your Pans

To ensure effortless removal of your bundt cake, it is essential to grease the pan meticulously, particularly when baking a dense pound cake that can be prone to adhering to the surface. Due to the complex geometry and contours of bundt pans, even slight gaps in preparation can lead to sections of the cake becoming stubbornly stuck.

The most tried-and-true approach involves liberally coating the pan with a generous amount of melted shortening or butter that has been allowed to soften slightly. Thoroughly cover each intricate nook and cranny, ensuring a comprehensive application, before sprinkling a uniform layer of flour to achieve a smooth finish. Tap out any excess flour.

A convenient alternative to commercial pan releases is whipping up your own cake goop, comprising an effortless blend of equal parts shortening, vegetable oil, and flour. Coat the pan’s surfaces evenly by thoroughly blending the substance and applying it liberally with a sweeping motion.

Use a non-stick baking spray containing flour, such as Baker’s Joy or Pam with Flour. To ensure a uniform coating, meticulously spray the pan in a systematic manner, guaranteeing that each crevice and corner is thoroughly treated, thereby precluding any potential for sticking or adherence. While it’s the weakest choice, it still has some merit and is a step up from complete inaction.

A close up view of a slice of lemon poundcake being removed from the cake.

Storage & Freezing Instructions

Store the lemon pound cake at room temperature in an airtight container or wrap it tightly in plastic wrap to maintain freshness for up to three days.

If you intend to store the cake in the refrigerator, make sure to wrap it tightly in plastic wrap or place it in an airtight container to maintain freshness and quality. Stored in the refrigerator, this item remains fresh for up to five days.

Wrap individual slices or the entire cake snugly in plastic wrap, before adding an additional layer of aluminum foil for added protection, or store it within a resealable plastic freezer bag to maintain freshness. The cake can be safely stored in a freezer for up to three months without any significant deterioration of its texture and taste. Allow to thaw in the refrigerator overnight; once thawed, bring to room temperature before serving.

As Rachel will guide you meticulously through each step of this recipe, Sometimes having a visual aid can make all the difference, which is why our cooking show is always at your fingertips. Discover a comprehensive library of recipes on our YouTube channel, Facebook page, and this very website, where you’ll also find detailed recipe instructions for each dish.