English Lemon Pound Cake
A moist, tangy lemon pound cake with a rich buttery flavor, perfect for teatime or special occasions, appealing to lemon lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Cream shortening and sugar together in a bowl.
- Add eggs one at a time, mixing well after each addition.
- Add lemon extract, vanilla, butter flavoring, and salt; mix thoroughly.
- Sift flour and add alternately with buttermilk to the creamed mixture, mixing gently.
- In a small bowl, combine baking soda and vinegar, then add to the batter and mix well.
- Pour the batter into a greased and floured 9-inch or 10-inch stem pan.
- Bake at 325°F for about 1 hour and 5 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow to cool before serving.
Tips & Substitutions
For a lighter texture, ensure that the shortening is well-creamed with the sugar until fluffy. You can substitute half of the shortening with unsalted butter for added flavor. If you don't have buttermilk, mix a cup of milk with a tablespoon of vinegar and let it sit for a few minutes. For an extra lemony kick, consider adding lemon zest to the batter.
Serving Suggestions
This lemon pound cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it with a side of fresh berries or alongside a cup of tea for a charming afternoon treat. For a fun twist, try it as a base for a lemon cream pie or alongside Coriander Date Cookies for dessert.
Storage & Reheating
Store leftover lemon pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for 10-15 seconds or briefly in the oven for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of English Lemon Pound Cake contains roughly 129 calories, with 3g protein, 24g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 519mg per serving (23% 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 a different type of flour in this recipe?
Yes, you can substitute all-purpose flour with cake flour for a lighter cake, but keep in mind that it may alter the texture slightly. If you need a gluten-free option, a 1:1 gluten-free flour blend can also work, but make sure to check for added ingredients.
How can I tell when the cake is done baking?
A toothpick inserted into the center should come out clean or with just a few crumbs attached. Additionally, the cake should spring back when lightly pressed. If you notice the top is browning too quickly, you can tent it with foil for the last part of baking.
Can I freeze the lemon pound cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. 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).