Lydia's Flexitarian Kitchen

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Lemon Pound Cake

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Ugh! As I write this, it’s turned cold again. I’m soooo ready for Spring. I made this lemon pound cake to try to beat the Go Away Winter Blues. Old Fashioned Lemon Poundcake ~ Lydia's Flexitarian Kitchen I wish I could give you a source for this recipe. It’s one I had written down on a sheet of paper and scanned this summer to preserve it in the cloud. It’s probably from one of those wonderful cookbooks where the ladies of a church all get together and pool their recipes. Originally the recipe called for commercially prepared lemon juice as an ingredient (everyone had a bottle in the fridge 30 years ago); it will take 2 to 3 lemons depending on their size. Since I was using the juice, I decided to use the zest, too. The result was a nice lemon flavor that wasn’t overpowering. When I made the pound cake, I couldn’t find my zester. Rather than not use the zest, I carefully cut the peel and removed the white pith and sliced the peel into little bits. The glaze in this recipe is very light and soaks into the cake which tastes really nice. You’ll want to use a loaf pan to make this pound cake. When copying the recipe, I made a note to reduce the heat of the oven from 350° to 325° if using a glass loaf pan…just thought I’d pass that along 😉

Ingredients:

  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter (1/2 pound or 2 sticks)
  • 1 cup sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • zest and juice of two lemons, divided (between 1/2 – 3/4 cups of lemon juice)
  • 1/3 cup confectioner’s sugar

Old Fashioned Lemon Poundcake ~ Lydia's Flexitarian Kitchen

Method:

  1. Pre-heat the oven to 350° and prepare a loaf pan for baking.
  2. Measure the flour, baking powder and salt in a bowl and mix together.
  3. In a large mixing bowl, cream the butter, sugar and half the lemon zest.
  4. Beat in the eggs and vanilla.
  5. Alternately add in the dry ingredients and 1/4 cup of the lemon juice.
  6. Pour into the prepared loaf pan and bake for 60 minutes.
  7. The top of the cake will crack but it will be finished when a knife inserted into the center comes out clean.
  8. Allow the cake to cool.
  9. Prepare the glaze by mixing the remaining lemon zest, juice and confectioner’s sugar together until blended. You can add more sugar and/or lemon juice as needed to make the glaze to a consistency you prefer.
  10. Pour glaze over the cooled cake. A thinner glaze will soak in, whereas a thicker glaze will set on top.

This lemon pound cake really hit the spot with a hot cup of Earl Grey. I’m starting to feel more Spring like already! Do you have any old recipes sitting around somewhere? How do you organize them?

Reader Interactions

Comments

  5. Debra

    This looks amazing and I can not wait to try it. I just wanted to let you know that I am featuring this post on Tuesdays with a Twist link party, please stop by Tuesday morning to check it out. Thanks again and have a great day.

    Reply

    • LydiaF

      Thank you so much for the feature 🙂 This has been a lovely cake. I’m glad I found the recipe in my stash!

      Reply

  10. Tamara

    I love lemon desserts so I will pin this & try it later.
    Thanks for participating in the Bloggers Brags Weekly Pinterest Party, following you on social media

    Reply

  11. Sarah

    Can’t wait to try this. I love Lemon Pound Cake! Thanks for sharing on Whatever Wednesday on Thank You Honey! Hope to see you again next week!

    Reply

  12. Kelly

    Oh this looks so good! I love lemon pound cake, but have never made it before. I am definitely going to have to try this. Thank you for posting!

    Reply

  15. Lisa

    I love everything lemon, and this cake looks amazing Lydia! I keep my old recipes in plastic sleeves in a 3-ring binder, or two. 😉

    Reply

    • LydiaF

      I scanned everything because we were moving overseas and I couldn’t take all my torn out magazine pages and yellowed index cards. I remember copying many of the recipes from my mother’s collection shortly after I got married in 1985. 🙂 Hope you get a chance to make the pound cake. It’s great!

      Reply

  18. Corinna Ashley

    I LOVE lemon desserts. Thank you for linking up to Plucky’s Second Thought. Im the co-host this week and wanted to introduce myself and let you know I’ve pinned your recipe to my desserts Pinterest board!

    Reply

  19. Brittnei

    I typically don’t like lemon flavor things, but this looks so good! I like the twist of the lemon zest. I’ve never heard of someone adding that in a lemon cake. Thanks for sharing this one with us too at Countdown in Style!

    Reply

  21. Jess

    I love anything lemon flavored, so I feel like it’s my duty to make this! LOL 🙂 I’ve shared and pinned it!

    Thanks for joining the Link Up this week!

    Reply

  24. April

    I’ve never made lemon cake, but my husband LOVES it. I will have to try this out so that he can have some. I just need confectioner’s sugar! Thanks for sharing with Countdown in Style!

    Reply

  25. Karen

    I’m trying the same tactic with moving on to spring-y recipes despite the still too cold weather. This pound cake looks simply delicious. Love seeing all the little bits of zest on top!

    Reply

  29. Kim

    I love lemon. This looks delicious!
    I’m now following you on StumbleUpon. I appreciate you giving my blog post a thumbs up today. =0)
    ~Kim

    Reply

  31. KalleyC

    Mmmm…I am a huge fan of lemon so this is something fife me to try this afternoon after I homeschool. I am so looking forward for spring now.

    Reply

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