Old-Fashioned Lemon Pound Cake
Dense, sweet, old-fashioned buttery lemon pound cake with a sweet lemon glaze. Moist, flavorful, and perfect for dessert or brunch!
Ingredients
- Butter and flour, for the pan
- 1 cup unsalted butter, softened
- ¼ cup vegetable oil, neutral flavor
- 2 ¾ cups granulated sugar
- 5 large eggs, room temperature
- 3 cups (382 grams ) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup milk
- 1 ½ tsp lemon extract
Lemon Glaze
- ½ cup granulated sugar
- ½ cup water
- 2 tsp grated lemon zest
- ¼ cup fresh lemon juice
Recommended Equipment
- 10-inch tube cake pan
Instructions
- Heat the oven to 300°F. Butter and flour a 10-inch tube cake pan.Butter and flour
- Beat butter in a large bowl at medium speed of an electric hand-held mixer; gradually add oil, beating until well blended. Gradually add sugar, beating well. Continue beating for 3-4 minutes, or until pale and fluffy. Add the eggs, one at a time, beating well after each addition.1 cup unsalted butter | 1/4 cup vegetable oil | 2 3/4 cups granulated sugar | 5 large eggs
- Combine the flour and baking powder in a small bowl; whisk to blend. Add 1/3 of the flour mixture to the creamed mixture and beat on low just until incorporated. Add half of the milk and beat again until just blended. Repeat with another 1/3 of the flour and the remaining milk. Add the remaining flour and beat just until mixed. Avoid overbeating the batter. Stir in the lemon extract. Spoon the batter into the prepared pan and spread evenly.3 cups (382 grams ) all-purpose flour | 2 tsp baking powder | 1/2 tsp salt | 1 cup milk | 1 1/2 tsp lemon extract
- Place the cake in the preheated oven and bake for 1 hour and 35 minutes to 1 hour and 45 minutes, or until a wooden pick inserted in the center of the cake comes out clean. The cake will pull away from the sides of the pan slightly.
- Cool in the pan on a wire rack for 15 minutes.• Remove the cake from the pan and place it directly on a cooling rack. If using a one-piece tube pan, invert it onto the rack.
- Combine glaze ingredients in a small saucepan. Heat over medium-low heat, stirring, until the sugar dissolves.1/2 cup granulated sugar | 1/2 cup water | 2 tsp grated lemon zest | 1/4 cup fresh lemon juice
- Brush lemon glaze on sides of cake and spoon glaze over top, a little at a time.
- Let the cake cool completely. Slice and enjoy!
Nutrition
Calories: 415kcalCarbohydrates: 62gProtein: 5gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 83mgSodium: 171mgPotassium: 71mgFiber: 1gSugar: 45gVitamin A: 454IUCalcium: 63mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
Tried this recipe?Let us know how it was!