Classic Lemon Pound Cake Recipe

I enjoy making homemade pound cakes. The cake slices are delicious when topped with freshly sliced strawberries, blueberries, raspberries, blackberries, mulberries, sliced peaches, etc. In addition to the fresh fruit…we enjoy adding a little bit of granulated sugar and milk on top. Sort of like strawberry shortcake! My grandchildren enjoy it with whipped topping on the top.

Making a homemade pound cake is really easy and you only need basic ingredients. With the recipe below you can omit the lemon extract (if you’re not a fan of lemon) and substitute with almond extract for a slight nutty flavor. The butter really adds the richness, so don’t use margarine!

Classic Lemon Pound Cake Recipe

1 cup butter, softened
6 medium eggs
3 cups granulated sugar
3 cups all-purpose flour
1 pint heavy whipping cream
1 tablespoon vanilla extract
2 teaspoons lemon extract

Preheat oven to 325 degrees F. Lightly spray one 10″ tube or bundt pan with non-stick baking spray. Dust lightly with all-purpose flour. Set aside.

In a large mixing bowl beat together the softened butter and granulated sugar until creamy. Add in the eggs, one at a time. Beat again.

Pour in the all-purpose flour, one cup at a time and alternating with the heavy whipping cream. Alternate adding the 2 ingredients and mix with an electric mixer until all ingredients are combined. Add in the vanilla extract and lemon extract, mix again.

Pour the batter into prepared pan. Bake in a preheated 325 degree F oven for 60-80 minutes or until the center springs back. The outside should be lightly golden brown. Remove from oven and let rest for 3 minutes. Turn out cake onto a wire rack to cool.  After cooling you’ll want to slice it down into 1″ thick slices. Store in an airtight container.

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