Delicious cake that everyone loved! I just found the cake a bit dense and underwhelming in lemon.

I loved it. The only change i made was that i added the juice of 1 whole lemon and i mixed it thoroughly on the mixer until fluffy.

This is an old recipe that my grandmother always made. It goes great with coffee and is quick and easy to make. Light lemon flavor that can be accompanied with a lemon glaze if desired.

The recipe author suggests using buttermilk in place of whole milk. I had some on hand, so I used buttermilk, otherwise, followed the recipe. The texture is not what I’m used to for a pound cake, it has more of what I consider a quick bread consistency. The cake is light, but I didn’t get much rise, so I’ll bump up the baking powder the next time. It certainly is quick-and-easy with ingredients I always have on hand. It’s a nice cake, just not what I think of as pound cake. This would be very good with fresh strawberries or raspberries over the top. Cookin Mama, thanks for sharing your grandmother’s recipe, we enjoyed it.

Old Fashioned Lemon Pound Cake is full of lemon flavor in the perfect dense and delicious cake. It can easily be made in a bundt cake, tube pan, or two loaf pans.


cups white sugar

2 cups all-purpose flour

5 eggs1 cup shortening (such as Crisco®)

5 tablespoons whole milk

1 tablespoon vanilla extract

2 teaspoons lemon extract

1/4 teaspoon baking powder


Preheat oven to 325 degrees F (165 degrees C). Grease two 9×5-inch loaf pans.
Combine sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder in a large bowl; pour into the prepared pans …

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