Old-Fashioned Lemon Pound Cake

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Old-Fashioned Lemon Pound Cake is a classic dessert that offers both delicious taste and potential health and nutritional benefits. Here are some aspects to consider:


1. Good Source of Energy: Pound cake, including the old-fashioned lemon variety, typically contains ingredients like flour, sugar, butter, and eggs, providing a good source of carbohydrates and fats. These macronutrients can provide a quick energy boost.


2. Vitamin C: Lemon juice and zest used in the pound cake recipe are excellent sources of vitamin C. Vitamin C is an essential nutrient that supports the immune system, promotes skin health, aids in iron absorption, and acts as an antioxidant to protect cells from damage.


3. Flavorful Alternative: Pound cake can be a satisfying alternative to highly processed and artificially flavored desserts. By using fresh lemon juice and zest, you can enhance the taste of the cake naturally, avoiding the need for excessive added sugars or artificial flavors.


4. Mood Booster: Some studies suggest that the aroma of lemon may have mood-enhancing properties. The scent of lemon has been associated with reduced stress and increased feelings of well-being. Enjoying a slice of lemon pound cake might help uplift your mood.


However, it’s important to note that Old-Fashioned Lemon Pound Cake, like most desserts, should be consumed in moderation due to its high calorie and sugar content. Additionally, the nutritional profile can vary based on the specific recipe used. It’s always a good idea to balance your diet with a variety of nutrient-dense foods such as fruits, vegetables, whole grains, lean proteins, and healthy fats.


Old-Fashioned Lemon Pound Cake


Serves 12




All-vegetable shortening, melted

1 cup salted butter, softened

3 cups granulated sugar

6 large eggs, separated

1½ teaspoons lemon extract

¼ cup plus 2 tablespoons fresh lemon juice, divided

3 cups all-purpose flour, sifted

¼ teaspoon salt

¼ teaspoon baking soda

1 cup plus 2 tablespoons whole milk, divided

2 cups confectioners’ sugar




Preheat oven to 325°. Grease a 12- to 15-cup Bundt or tube pan with melted vegetable shortening, and dust with flour.

In the bowl of a stand mixer fitted with the whisk attachment, beat butter and granulated sugar at medium speed until fluffy. Add egg yolks, one at a time, beating well after each addition. Add extract and ¼ cup lemon juice.

In a medium bowl, whisk together flour, salt, and baking soda. Gradually add flour mixture to butter mixture alternately with 1 cup milk, beginning and ending with flour mixture, beating just until combined after each addition. In a medium bowl, beat egg whites with a mixer at high speed until stiff. Fold into batter. Pour batter into prepared pan.

Bake until a wooden pick inserted near center comes out clean, 1 hour and 10 minutes to 1 hour and 15 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.

In a medium bowl, whisk together remaining 2 tablespoons lemon juice and remaining 2 tablespoons milk. Gradually whisk in confectioners’ sugar until smooth. Drizzle over cake.


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