Best Ever Lemon Pound Cake
A moist, tender lemon pound cake with bright citrus flavor, perfect for dessert or tea time, appealing to those who love rich, lemon-infused baked goods.
Ingredients
Instructions
- Cream sugar and Crisco until fluffy.
- Add one egg at a time, beating after each addition.
- Add vanilla and lemon juice, and beat for 2 minutes.
- Gradually add small amounts of flour to the mixture, beating until smooth.
- Pour batter into a tube pan.
- Bake at 350°F for 1 hour and 15 minutes.
Tips & Substitutions
For a lighter texture, ensure your eggs are at room temperature before adding them to the batter. If you don't have Crisco, you can substitute with unsalted butter, but the cake may have a slightly different texture. To enhance the lemon flavor, consider adding lemon zest along with the juice. Make sure to sift the cake flour to avoid lumps and ensure a smooth batter.
Serving Suggestions
This lemon pound cake is delightful on its own, but you can elevate it by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a refreshing Cucumber And Noodle Salad for a light meal. For an extra touch, drizzle a simple lemon glaze over the top before serving.
Storage & Reheating
Store leftover lemon pound cake in an airtight container at room temperature for up to three days. To keep it fresher longer, wrap it tightly in plastic wrap and refrigerate for up to a week. If you want to enjoy it warm, simply pop individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Best Ever Lemon Pound Cake contains roughly 292 calories, with 3g protein, 45g carbohydrates, and 3g fat. It is a good source of vitamin C (11% of the Daily Value).
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
Why did my lemon pound cake sink in the middle?
A sinking cake often indicates that it was underbaked or the oven temperature was too low. Make sure to use an oven thermometer to check the accuracy of your oven. Additionally, avoid opening the oven door frequently during baking, as this can cause temperature fluctuations that lead to sinking.
Can I freeze lemon pound cake?
Yes, lemon pound cake freezes well! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. When you're ready to enjoy it, thaw it in the refrigerator overnight and bring it to room temperature before serving.
How can I make this cake more lemony?
To increase the lemon flavor, add more lemon juice and zest to the batter. You can also incorporate a lemon glaze made from powdered sugar and lemon juice to pour over the cooled cake. This will enhance the citrus notes and add a sweet-tart contrast that complements the cake beautifully.
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).