Kozy Kitchen and Home

A Vintage Recipe with Classic Flavors and Simple Ingredients.

If you love nostalgic recipes that whisk you back to simpler times, this Lemon Pound Cake is just what you need. Rooted in the charm of the 1960s, it’s a classic that has stood the test of time. With minimal ingredients, this cake is as straightforward as it is delicious—no fuss, just pure comfort.

Pound cake has always been a favorite, but it’s especially so for my husband. He’s been a fan his whole life, and still talks about how he used to buy small pound cakes in high school all the time to snack on. Store-bought versions just can’t compare to homemade though; watching him savor a fresh slice that I baked from scratch never fails to bring joy to my heart.

You’ll bake this cake the traditional way, in a classic loaf pan, at a gentle low temperature, for a full 90 minutes or more. The slow bake gives the cake its signature dense yet moist texture and fills your kitchen with an irresistible aroma.

Ingredients

• 1 cup of butter, softened
• 1 2/3 cup of sugar
• 5 large eggs
• 2 cups of flour
• ¼ tsp of salt
• 1 medium lemon (about 2 tablespoons juice and 1 teapoon zest)

Step by Step Instructions

1. Preheat your oven to 300 degrees.  Grease and flour a 9×5 loaf pan, or line with parchment paper.  Zest and juice the lemon, reserving both.
2. Cream the butter and sugar until light and fluffy (think whipped cream), about 5 to 10 minutes to ensure the best results. This step incorporates air for a lighter texture.

3. Add the eggs, one at a time, mixing well between each addition.  Add the lemon juice and zest and mix until combined.  The batter should be nice and creamy.
4. Add the flour and fold it in with a spoon or silicone spatula until it’s just incorporated. For best results, do not overmix. Overmixing can make the cake tough.

5. Spread the batter into the prepared pan and bake in the center of the preheated oven for 1 ½ to 2 hours, until a toothpick inserted near the center comes out clean or with just a few crumbs.
6. Let the cake cool for 5 to 10 minutes in the pan and then remove to a wire rack to cool completely.

Tips and Serving Suggestions

• I recommend lining your loaf pan with parchment paper, if you have it, and leaving the sides long enough to hang over the edge.  When it’s time to remove the cake from the pan, you can simply lift it out with the end of the parchment paper.
• If you aren’t a fan of lemon, you can substitute orange zest and juice, a teaspoon of vanilla, or if you prefer omit it all together and simply enjoy the rich buttery flavor.
• Serve this cake with a scoop of French vanilla ice cream to elevate your desert to the next level.  The two combine to make a lemon creamsicle flavor that is truly amazing.
• Serve with fresh berries and a dusting of powdered sugar to brighten it up and keep it simple.

However you serve it, I’m sure you’ll enjoy this cake.  It’s hard to make it last even a few days in our house!