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
Scale
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
