Chad'S Favorite Lemon Pound Cake
A moist, flavorful lemon pound cake with a tender crumb, perfect for dessert or teatime, combining zesty lemon and vanilla notes that appeal to all ages.
Ingredients
Instructions
- Sift together cake flour, baking powder, and salt.
- Cream sugar, shortening, and butter until light and fluffy.
- Add eggs one at a time, blending well after each addition.
- Alternately mix in flour mixture and milk, beginning and ending with flour.
- Add lemon extract and vanilla extract, and mix well.
- Pour batter into a greased baking pan.
- Bake in a cold oven at 350°F for 1 hour and 10 minutes.
Tips & Substitutions
For a lighter texture, ensure that your butter is at room temperature before creaming it with sugar. You can substitute half of the shortening with Greek yogurt for a healthier version. If you prefer a stronger lemon flavor, add an extra teaspoon of lemon extract. Be sure to sift the flour mixture well to avoid lumps. Consider adding lemon zest for added freshness.
Serving Suggestions
This lemon pound cake is delightful on its own but can be enhanced with a dusting of powdered sugar or a simple lemon glaze. For a refreshing twist, serve it with fresh berries or a scoop of vanilla ice cream. It pairs beautifully with Granny Thrift'S Pound Cake for a delightful dessert spread at gatherings.
Storage & Reheating
Store leftover lemon pound cake in an airtight container at room temperature for up to four days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Chad'S Favorite Lemon Pound Cake contains roughly 2524 calories, with 32g protein, 348g carbohydrates, and 96g fat. It is an excellent source of iron (115% of the Daily Value), protein (63% of the Daily Value), and calcium (62% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1392mg per serving (61% 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
Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the texture may be slightly denser. To mimic cake flour, substitute each cup of all-purpose flour with 1 cup minus 2 tablespoons of all-purpose flour mixed with 2 tablespoons of cornstarch.
What can I do if the cake sinks in the middle?
A sunken cake can occur due to underbaking or too much moisture. Ensure you bake the cake until a toothpick inserted in the center comes out clean. Avoid opening the oven door frequently while baking, as this can cause fluctuations in temperature.
Can I freeze the lemon pound cake?
Yes, you can freeze the lemon pound cake for up to three months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving for the best texture.
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).