Traditional Southern Lemon Pound Cake Instructions

Traditional Southern Lemon Pound Cake Instructions

If you’re a fan of classic Southern desserts, then you’ll love this recipe for a traditional Southern lemon pound cake. Bursting with citrus flavor and featuring a tender crumb, this cake is perfect for any occasion. Follow these instructions to create a delectable dessert that will impress your family and friends.


  • 1 ½ cups unsalted butter, softened
  • 3 cups granulated sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • 2 tablespoons lemon zest
  • ¼ cup freshly squeezed lemon juice
  • 1 teaspoon vanilla extract


  1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube pan or Bundt pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use an electric mixer for this step.
  3. Add the eggs to the butter-sugar mixture, one at a time, beating well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
  6. Stir in the lemon zest, lemon juice, and vanilla extract. The lemon zest will add a robust lemon flavor while the juice will give a tartness that complements the sweetness of the cake.
  7. Pour the batter into the prepared pan, spreading it evenly.
  8. Bake in the preheated oven for about 1 hour and 30 minutes, or until a toothpick inserted into the
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Old Fashioned Lemon Pound Cake

Old Fashioned Lemon Pound Cake

If you’re looking for a delicious, easy to make cake that’s sure to impress your guests, try an Old- Fashioned Lemon Pound Cake. The recipe can be made using a tube pan or a Bundt pan with a capacity of 12 to 15 cups. The cake tastes best when it’s made with buttermilk instead of regular flour, so this recipe is a must-try.

Buttermilk in pound cake

Buttermilk in old fashioned lemon pound cakes is a delicious ingredient in a dense lemon cake. Lemon buttermilk glaze gives the cake an extra citrusy flavor, while a simple lemon syrup adds an extra layer of moisture to the batter. Another ingredient in this recipe is confectioners’ sugar, which is used to make a lemon glaze. This lemon pound cake recipe also calls for fresh lemon juice and zest, which make it a favorite among citrus lovers.

Adding lemon juice to pound cake makes it more moist

Old fashioned lemon pound cake originally consisted of one pound of flour, sugar, butter, and eggs. The recipe gradually changed over time to make the cake softer and fluffier while still maintaining its tight crumb. Lemon sour cream pound cake is the result of this evolution. Its dense crumb is enhanced by the addition of sour cream.

Adding flavored chips to the cake

If you’re looking for a fun, easy dessert to make, try making a delicious lemon pound cake. This moist, lemony treat features a dense crumb, tangy lemon flavor, and a golden exterior. Lemon …

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