Aunt Jane'S Lemon Pound Cake
A moist, flavorful lemon pound cake with a tender crumb, perfect for dessert or teatime, appealing to citrus lovers and those seeking a classic, comforting treat.
Ingredients
Instructions
- Cream together the sugar and butter, then beat in the eggs one at a time.
- Sift the flour and baking powder together.
- Add alternately with the milk, then add the lemon extract.
- Pour the batter into a greased and floured 10-inch tube pan.
- Place the pan in a cold oven.
- Heat the oven to 350°F as the cake bakes.
- Bake for 1 hour and 15 minutes.
- Do not open the oven door during baking.
- Remove the cake from the pan, invert onto a plate, and sprinkle with powdered sugar.
Tips & Substitutions
For best results, ensure your butter is softened at room temperature to achieve a light and fluffy batter. If you don't have lemon extract, fresh lemon juice and zest can be a great alternative, enhancing the cake's flavor. Be careful not to overmix when combining the wet and dry ingredients; this will keep your pound cake tender. Serve it with a side of Decorator Buttercream Icing for added sweetness.
Serving Suggestions
This lemon pound cake is delightful on its own, but can also be served with fresh berries or a dollop of whipped cream for an elegant dessert. It pairs beautifully with a cup of tea or coffee, making it a perfect treat for afternoon gatherings. For a festive touch, consider dusting it with powdered sugar right before serving.
Storage & Reheating
Store any leftover lemon pound cake in an airtight container at room temperature for up to 3 days. If you prefer to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for about 10-15 seconds, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Jane'S Lemon Pound Cake contains roughly 492 calories, with 9g protein, 96g carbohydrates, and 9g fat. It is an excellent source of vitamin C (35% of the Daily Value), iron (32% of the Daily Value), and calcium (31% of the Daily Value), and a good source of protein and vitamin A. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with cake flour for an even lighter texture. However, if you use whole wheat flour, the cake may turn out denser. Adjustments in liquid may also be necessary when using alternative flours.
What can I do if my cake sinks in the middle?
A sinking cake typically indicates that it was underbaked or the oven temperature was too low. Always preheat your oven and check for doneness by inserting a toothpick into the center; it should come out clean when fully baked.
How can I enhance the lemon flavor in the cake?
For a more intense lemon flavor, add the zest of one or two lemons to the batter along with the lemon extract. This adds freshness and brightens the overall taste of the cake, making it even more delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).