If you’ve ever craved a cake that’s part nostalgia, part sunshine, and entirely irresistible, then Old-Fashioned Lemon Pound Cake is about to become your new favorite bake. This classic treat is bursting with vibrant lemon flavor, wrapped in a golden-brown crust, and lusciously tender all the way through. There’s just something magical about those simple, honest ingredients coming together to create a dessert that’s equally perfect for afternoon tea, special occasions, or a just-because-you-deserve-it slice. Get ready to fall in love with Old-Fashioned Lemon Pound Cake and bring the taste of tradition (with a zesty twist) to your own kitchen.
Ingredients You’ll Need
Each ingredient in this recipe is more than just a pantry staple—it’s a building block that creates the unique flavor, moist crumb, and inviting aroma of Old-Fashioned Lemon Pound Cake. Here’s what you’ll need, and why each element matters for pure pound cake bliss:
- Unsalted Butter (1 cup, softened): The heart of any pound cake, butter delivers the signature richness and velvety texture.
- Granulated Sugar (2 cups): Essential for sweetness and helps create that iconic crunchy crust around the edges.
- Large Eggs (4): These add structure and keep the crumb tender without becoming dry or dense.
- All-Purpose Flour (3 cups): Provides body and forms the foundation for the perfect pound cake.
- Baking Soda (1/2 teaspoon): Gives a gentle lift, ensuring the cake isn’t too dense.
- Salt (1/2 teaspoon): Balances the flavors and brings out the brightness of the lemon.
- Sour Cream (1 cup): The secret weapon for moistness and a slight tang that pairs beautifully with citrus.
- Fresh Lemon Juice (1/4 cup): For authentic, zesty lemon punch in every bite.
- Lemon Zest (1 tablespoon): Intensifies the lemony fragrance and flavor—don’t skip this step!
- Vanilla Extract (1 teaspoon): Complements the lemon, adding a warm background note.
- Lemon Extract (1/2 teaspoon): A dash of extra lemony essence goes a long way for that unmistakable old-fashioned flavor.
How to Make Old-Fashioned Lemon Pound Cake
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 325°F (163°C). This gentle temperature gives the cake time to rise and develop a golden crust without drying out. Grease and flour a 10-inch Bundt or tube pan well, making sure to get into every curve and crevice—this is key for an easy release and an impressive presentation later!
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and sugar together until the mixture is light, pale, and surprisingly fluffy. This step introduces air into the batter, setting you up for a pound cake that’s tender yet substantial. Don’t rush—give it at least 3–5 minutes for best results.
Step 3: Add the Eggs
Add the eggs one at a time, beating well after each addition. This careful approach ensures each egg is fully incorporated, which keeps your batter smooth and helps the cake rise evenly. Scrape down the sides as needed to make sure nothing gets left behind.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Mixing these together before incorporating them into the batter prevents little pockets of baking soda or salt and guarantees an even texture throughout your Old-Fashioned Lemon Pound Cake.
Step 5: Alternate Dry Ingredients and Sour Cream
Gradually add the dry ingredients to your creamed mixture, alternating with the sour cream—start and end with the flour mixture. This method keeps the batter smooth and stops the cake from getting tough. Be gentle and patient; you want to keep all that precious air in your batter.
Step 6: Add Lemon and Flavorings
Now for the moment everything comes together! Stir in the fresh lemon juice, lemon zest, vanilla extract, and lemon extract. Stop mixing as soon as everything is just combined—that’s your cue for a moist, tender crumb and full lemon flavor in every bite.
Step 7: Bake to Golden Perfection
Pour your batter into the prepared pan, smoothing the top with a spatula. Bake for 60 to 70 minutes, until the top is golden and a toothpick inserted in the center comes out clean. The whole kitchen will smell like sunshine! Let the cake cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely.
How to Serve Old-Fashioned Lemon Pound Cake
Garnishes
Finish your cake with a drizzle of simple lemon glaze (just powdered sugar and fresh lemon juice) for the ultimate shine and extra tang. Sprinkling a bit of extra lemon zest or even a dusting of powdered sugar right before serving brings an elegant touch that brightens up every slice.
Side Dishes
Old-Fashioned Lemon Pound Cake is already a showstopper, but it’s even lovelier alongside fresh berries or a fluffy dollop of lightly whipped cream. A scoop of vanilla ice cream is heaven on a warm day, and even a spoonful of lemon curd takes the citrus factor into a whole new dimension.
Creative Ways to Present
For your next gathering, try cutting the pound cake into cubes and threading them onto skewers with strawberries for a playful dessert kebab. Layer slices with lemon curd and berries in parfait glasses, or grill a thick piece until lightly toasted and serve it warm. The possibilities are as endless as your imagination!
Make Ahead and Storage
Storing Leftovers
Leftover Old-Fashioned Lemon Pound Cake stays irresistibly moist for up to 3 days at room temperature if wrapped tightly in plastic wrap. For extended enjoyment, refrigerate it—just remember to let slices come back to room temperature for the best flavor and texture.
Freezing
To freeze, wrap the entire cake or individual slices in a double layer of plastic wrap, then foil. Tuck them in the freezer for up to 3 months. Thaw overnight in the fridge or at room temperature when you’re craving a taste of lemon sunshine.
Reheating
If you prefer your pound cake slightly warm, pop a slice in the microwave for 10–15 seconds. For a fresh-baked feel, heat it in the oven at 300°F for about 5 minutes—especially delicious if you’re serving it with ice cream or fresh berries.
FAQs
Can I use bottled lemon juice instead of fresh?
For the brightest and best flavor, stick with fresh lemon juice and zest. Bottled juice can have a more muted or artificial flavor, and the zest adds fragrance that really brings the Old-Fashioned Lemon Pound Cake to life.
Why is my pound cake dense or heavy?
This cake should feel moist and tender, not heavy. Make sure to cream the butter and sugar thoroughly, don’t overmix once you add the flour, and be sure your baking soda is fresh. Little details make all the difference.
Can I make Old-Fashioned Lemon Pound Cake in a loaf pan?
Absolutely! Just divide the batter between two loaf pans and bake for about 50–60 minutes. Keep an eye on them and test with a toothpick, since bake times vary between pans.
Is a glaze necessary, or can I serve it plain?
The cake is delicious both ways. The glaze adds a bigger lemon punch and a glossy finish, but if you prefer a more understated, classic look and taste, you can skip it—or simply dust with powdered sugar.
Can I use Greek yogurt instead of sour cream?
Yes! Plain Greek yogurt is a great substitute for sour cream. It will add the same creamy richness and moisture, and works perfectly in this Old-Fashioned Lemon Pound Cake recipe.
Final Thoughts
I hope you’re inspired to gather your lemons and get baking! Few desserts bridge comfort and celebration the way Old-Fashioned Lemon Pound Cake does. Each tangy, buttery bite feels like a sweet reward you’ll want again and again. So go ahead, treat yourself (and your loved ones) to a timeless classic that’s refreshingly bright—guaranteed to put a little extra sunshine on your table.
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
Indulge in the classic flavors of a bygone era with this Old-Fashioned Lemon Pound Cake. This recipe delivers a moist and tender crumb bursting with zesty lemon essence, perfect for any occasion.
Ingredients
Cake:
- 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 the Oven: Preheat the oven to 325°F (163°C) and prepare a 10-inch Bundt pan by greasing and flouring it.
- Cream Butter and Sugar: In a large bowl, cream together butter and sugar until light and fluffy.
- Add Eggs: Beat in eggs one at a time.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the creamed mixture, alternating with sour cream.
- Stir in Flavors: Mix in lemon juice, lemon zest, vanilla extract, and lemon extract until just combined.
- Bake: Pour batter into the prepared pan and bake for 60–70 minutes until a toothpick comes out clean.
- Cool and Serve: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Notes
- Enhance with a lemon glaze for extra flavor.
- Store wrapped at room temperature for up to 3 days or refrigerated for a week.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 30g
- Sodium: 170mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
