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A soft, dense simple pound cake recipe from the deep south with the perfect lemon flavor.
Friends you will just love this unique lemon pound cake. This is one of the best lemon pound cake recipes I’ve tasted. I found it in my Washington St. United Methodist Church (Columbia, SC) Bicentennial Cookbook.
My mom and I were making a cake for her neighbors and this turned out to be just the perfect cake. As good as grandma’s lemon pound cake recipe.
The Best Lemon Pound Cake Recipe
Let me say, I’m not a huge lemon cake fan. They have sugar, butter and flour, so of course I’ll eat them, but they’re just not my favorite. Most of the time they just have to much lemon for my liking.
However, this easy lemon pound cake recipe was different. This southern lemon pound cake calls for just the zest and juice of one lemon, causing it to have a more subtle lemon flavor. I found this amount of lemon to be just deliciously perfect. Oh, it’s definitely lemon, just not super lemony lemon.
Pound Cake With Oil And Butter
Another unique characteristic of this of this old fashioned pound cake recipe was just how soft it was. Now, I love a dense pound cake weighed down by tons of butta and this lemon pound cake was dense, but it was also soft.
This softness comes from the 1/2 cup of cooking oil that’s added to this lemon pound cake. Oh friends there’s still butta, 1 cup, but it’s balanced with this 1/2 cup of oil. The oil and butter are just a perfect pair in this cake creating a lovely dense, yet super soft texture.
Easy Old Fashioned Lemon Pound Cake Recipe
As well as being amazingly yummy and densely soft, this cake was also a breeze to make. The most taxing part was zesting the lemon. Seriously, cream your butter and sugar, add your eggs then your flour and your milk, pop it in the oven, bake and bam. It’s ready to be devoured.
It’s also a great cake to freeze. So, bake it ahead of time or save those leftovers. It’ll save up to 3 or 4 months in the freezer.
Lemon Pound Cake Recipe From Scratch Ingredients
- Butter – Makes sure it’s real butter at room temperature. A major part of pound cake is the butter, so use real butter.
- Cooking Oil – This gives the cake that soft texture. I used vegetable oil, but canola oil or corn oil will also work.
- Eggs – Room temperature
- 1 Lemon – Both its lemon zest and it’s fresh lemon juice
- Sweet Milk – I used whole milk at room temperature
- Cake Flour – I sifted mine to make sure there weren’t the slightest of lumps.
Tools Used In Baking This Easy Lemon Pound Cake
- Bundt Pan, Tube Pan or 2 Loaf Pans
- Grater or Zester for lemon
- A liquid measuring cup
- Dry ingredient measuring cups
- Measuring spoons
- Hand or Stand Mixer
Can I Use Oil Instead Of Butter In Pound Cake
I never thought of using oil in a pound cake instead of butter or with butter. Pound cake without butter that’s down right sinful. But, after trying this recipe, I realized it’s not sinful, it’s heavenly.
According to this question and answer in AskingLot.com, the general rule of thumb is to substitute about three-quarters of the amount of butter, that is called for in the recipe, with oil. So, if the recipe calls for 1 cup butter, you’d use 3/4 cup of oil.
Remember when substituting oil for butter or butter for oil that the texture and taste of your baked treat will be different. Butter adds a lot of flavor, while oil is neutral in flavor. On the other hand, oil will make your baked treat moister compared to butter.
Your best bet, instead of completely substituting oil for butter, is to use a combo of both, like this cake does. That way you get the rich taste of butter and the moist texture of oil wrapped up in one cake.
Lemon Rind vs Zest
Lemon rind and lemon zest it’s all the same, Ca Sera. That’s kinda what I used to think when it came to the difference in lemon rind and lemon zest.
However, that’s not exactly right and I’ve had to go back an change several of my lemon dessert posts from lemon rind to lemon zest.
According to my very wise Sister In Law and this post from My Recipes there is a difference. The lemon rind or peel refers to the entire skin. The lemon zest is the colorful outer portion of the rind or peel.
The rind or peel contains both the zest and the white pith. The pith is the bitter portion of the lemon that lies right under the zesty colorful outer portion.
The pith is bitter and you wouldn’t want to grate this into your cherished grandma’s lemon pound cake recipe. When it comes to lemon desserts, the lemon zest, the colorful outer layer, is what you want to grate into your lemon desserts and not the rind or peel (these contain the dreaded pith.)
Final Thoughts On This Southern Lemon Pound Cake
This easy to make lemon pound cake has the perfect amount of lemon flavor. It also has an amazing texture that is both dense and soft. You can serve this cake year round at almost any affair. Why not make this your next baking adventure?
In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.
I have linked to our related recipes below and I’m sure you will love them.
More Lemon Cake Recipes
- Lemon Buttermilk Pound Cake
- Old Fashioned Lemon Pound Cake With Frosting
- Lemon Coconut Pound Cake
- Lemon Cream Loaf Cake
- Lemon Cake Pie – Cake & Pie Together, Oh My
Deep South Southern Lemon Pound Cake Recipe
- Stand or Hand Mixer
- Long Spatula
- Bundt or Tube Pan or 2 Loaf Pans
- 1 cup butter room temperature
- 3 cups sugar
- ½ cup cooking oil
- 5 eggs room temperature
- 1 lemon juice and grated zest
- ½ tsp salt
- 1 cup sweet milk I used whole milk
- 3⅔ cups cake flour
- Preheat oven to 325°
- Grease and flour pan
- Cream butter and sugar really well.
- Add oil 2 tablespoons at a time.
- Add eggs one at a time, beating slightly after each addition.
- Add lemon juice, zest and salt.
- Add milk and flour alternately, ending with flour.
- Pour into prepared pan.
- Bake at 325° for 1 hour and 15 to 1 hour and 25 minutes.
- Remove from oven and cool for 10 minutes.