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A bowl shaped cake with powdered sugar topping with a slice cut out.

Old Fashioned Lemon Pound Cake

This old fashioned lemon pound cake recipe makes an easy, make-from-scratch lemon cake that is so perfectly moist and delicious. A must try for all lemon dessert lovers.
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Course: Dessert
Cuisine: American
Keyword: Old Fashioned Lemon Pound Cake
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 1 Seven inches round cake
Author: Priya Maha

Ingredients

  • 180 g butter
  • 180 g castor sugar
  • 180 g self raising flour
  • 3 eggs
  • 1 ½ tbsp lemon zest
  • 6 tbsp buttermilk

Instructions

  • Preheat oven to 170 °Celsius. Grease and flour your cake tin or line it with parchment paper. For Bundt tins, make sure every nook and corner of the tin is well greased and floured.
  • Grate the zest of lemons (about one and a half lemons) and set aside.
  • In a clean bowl, cream butter and sugar till light and fluffy. Add eggs, one at a time, beating well after each addition.
  • Sift the flour and fold it into the creamed mixture alternately with buttermilk, starting and ending with flour.
  • Finally add in the grated lemon zest and combine well. Pour batter into the prepared cake pan and bake until a skewer inserted in the center of the cake come out clean, with just one or two crumbs stuck to it. Do not over bake the cake.
  • Remove the cake from oven and let it rest in the cake tin for a few minutes before inverting onto a cooling rack.
  • Let the cake cool completely before dredging the top with sifted powdered sugar.

Notes

Cake tin guide:
  • This cake can be baked in a 7 inches round cake tin or a 6 inches square cake tin. The cake height is approximately 2 inches.
  • Double or triple the recipe as necessary to make a layered lemon cake.

Nutrition

Calories: 2886kcal | Carbohydrates: 317g | Protein: 43g | Fat: 165g | Saturated Fat: 99g | Cholesterol: 888mg | Sodium: 1573mg | Potassium: 527mg | Fiber: 5g | Sugar: 186g | Vitamin A: 5360IU | Vitamin C: 12mg | Calcium: 260mg | Iron: 4mg
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