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Old-Fashioned Lemon Pound Cake

Cookin Mama

"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."
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45 m servings 395 cals
Original recipe yields 12 servings (2 loaves)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
  2. Combine sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder in a large bowl; pour into the prepared pans.
  3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.


  • Cook's Notes:
  • This can also be made in a fluted tube pan (such as Bundt®).
  • Buttermilk can be used in place of the whole milk.

Nutrition Facts

Per Serving: 395 calories; 19.6 g fat; 49.9 g carbohydrates; 5 g protein; 78 mg cholesterol; 42 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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11.23.16 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...

I cut the sugar by 3/4c but definitely feel that was too much. If I make it again I will use 1&1/2 c of sugar. I also used 4 eggs instead of 5. I topped it with powdered sugar. Everyone liked it!

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

I made this and ended up throwing it out. The oven temperature and time are way off. I put it in for 45 minutes and the top of the loaf was still soggy!

first time i've made any pound cake, following the directions 325 degrees for 30 minutes....thinking either the time or the temperature is way off. as it took close to hour and twenty minutes t...