How to Make Old Fashioned Lemon Pound Cake

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor while reducing saturated fat.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is lower on the glycemic index.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free and adds a nutty flavor.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia offers a low-calorie sweetening alternative.

Preheat the oven to 350°F (175°C).

Grease a bundt cake pan with shortening and dust with flour to prevent sticking.

In a mixing bowl, use a hand mixer to cream together 1 cup of softened salted butter and 8 ounces of cream cheese until light and fluffy.

Add in 2 cups of granulated sugar and mix until creamy.

Add 6 eggs one or two at a time, mixing well between each addition until all eggs are incorporated.

Add 1/4 cup of freshly squeezed lemon juice, the zest from one lemon, 1 teaspoon of lemon extract, and 1 teaspoon of vanilla extract. Mix until combined.

Gradually add in 1 pound of all-purpose flour (about 3 cups), mixing between additions and scraping the sides and bottom of the bowl until the batter is thick and well combined.

Pour the batter into the prepared bundt cake pan, spreading it evenly around the center hole and tapping to remove air bubbles.

Bake in the preheated oven for about 1 hour and 15 minutes, or up to 1 hour and 30 minutes, until a toothpick inserted comes out clean.

Remove the cake from the oven and let it cool in the pan for 15 minutes.

Invert the bundt pan onto a wire rack to remove the cake and let it cool completely.

For the icing, whisk together 1 cup of powdered sugar, 2 tablespoons of lemon juice, and 1/2 teaspoon of vanilla extract in a bowl.

Drizzle the icing over the cooled bundt cake and garnish with lemon slices if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens