Classic Grandma's Lemon Pound Cake
This delightful Classic Grandma's Lemon Pound Cake is a nostalgic treat that brings back fond memories of family gatherings and warm kitchens. Made with rich butter, sugar, and a hint of tart lemon, this pound cake has a dense, moist texture that melts in your mouth. It's the perfect accompaniment to fresh, sweetened strawberries and a dollop of Cool Whip, making it an ideal dessert for any occasion. Whether baked for a birthday celebration, a holiday feast, or simply to enjoy on a cozy afternoon, this recipe is sure to impress and evoke the comforting spirit of home.
16
Servings
200
Calories
6
Ingredients
Ingredients
Butter
1 lb (2 cups) (softened)
Sugar
1 lb (2 1/4 cups) (granulated)
Eggs
9 (large, at room temperature)
Cake Flour
4 cups (sifted)
Grated Lemon Rind
1 tablespoon (freshly grated)
Fresh Lemon Juice
1 tablespoon (freshly squeezed)
Instructions
1
Preheat your oven to 350°F (175°C). Grease and line two 9x5 inch loaf pans with parchment paper or waxed paper.
2
In a large mixing bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed until the mixture is very light and fluffy, about 5-7 minutes.
3
Add the eggs one at a time to the butter-sugar mixture, ensuring to beat well after each addition until fully incorporated.
4
Gradually fold in the sifted cake flour, mixing carefully to avoid overworking the batter. Use a medium speed while blending.
5
Fold in the grated lemon rind and fresh lemon juice until evenly distributed throughout the batter.
6
Pour the batter evenly into the prepared loaf pans and smooth the tops with a spatula.
7
Bake in the preheated oven for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
8
Allow the loaves to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
9
Once cooled, serve plain or top with sweetened strawberries and Cool Whip for a delightful treat.
Nutrition Information
12.5g
Fat
25g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of Classic Grandma's Lemon Pound Cake?
This pound cake features a rich butter and sugar base with a hint of tart lemon, providing a nostalgic and comforting dessert experience.
How many servings does this lemon pound cake recipe provide?
This recipe makes 16 servings.
What is the calorie count per serving?
Each serving contains approximately 200 calories.
What oven temperature is required for baking?
The oven should be preheated to 350°F (175°C).
How many loaf pans are needed for this recipe?
You will need two 9x5 inch loaf pans.
How should I prepare the loaf pans?
Grease the pans and line them with parchment paper or waxed paper.
How long should I cream the butter and sugar?
Cream them together on medium speed for about 5 to 7 minutes until the mixture is very light and fluffy.
What is the proper way to add eggs to the batter?
Add the eggs one at a time, ensuring you beat the mixture well after each addition until they are fully incorporated.
What type of flour is used in this cake?
This recipe calls for 4 cups of sifted cake flour.
How should the cake flour be incorporated into the batter?
Gradually fold in the sifted cake flour using medium speed, being careful not to overwork the batter.
How much lemon rind is used in this recipe?
You should use 1 tablespoon of freshly grated lemon rind.
How much lemon juice is required?
The recipe requires 1 tablespoon of freshly squeezed lemon juice.
What is the total baking time for the pound cake?
The loaves should bake for approximately 1 hour and 15 minutes.
How can I tell if the pound cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
How long should the cake cool in the pans?
Allow the loaves to cool in their pans for about 10 minutes before moving them to a wire rack.
What are the recommended toppings for serving?
It is delicious served with sweetened strawberries and a dollop of Cool Whip.
How much butter is used in total?
The recipe uses 1 lb or 2 cups of softened butter.
How much sugar is included in the ingredients?
The recipe calls for 1 lb or 2 1/4 cups of granulated sugar.
What is the texture of the finished cake?
The cake has a dense, moist texture that is designed to melt in your mouth.
What size eggs should be used?
Use 9 large eggs at room temperature for the best results.
What is the fat content per serving?
Each serving contains 12.5g of fat.
How many carbohydrates are in a serving?
There are 25g of carbohydrates per serving.
How much protein is in one slice of this cake?
There are 2.5g of protein per serving.
What category of food does this recipe belong to?
This recipe is categorized as a Dessert.
Can I use an electric mixer for this recipe?
Yes, an electric mixer is recommended for creaming the butter and sugar and blending the ingredients.
Is the lemon juice used fresh or bottled?
The recipe specifies using freshly squeezed lemon juice for the best flavor.
What is the total number of ingredients in this recipe?
There are 6 primary ingredients in this recipe.
What are some common tags associated with this recipe?
Common tags include pound cake, lemon cake, classic dessert, grandma's recipe, and comfort food.
Is this a good recipe for holiday gatherings?
Yes, its nostalgic appeal and rich flavor make it ideal for birthdays, holidays, or family gatherings.
Should the eggs be cold when added to the batter?
No, the eggs should be at room temperature to ensure proper incorporation into the butter and sugar mixture.