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Old-Fashioned Lemon Pound Cake


(8 Votes)


Old-Fashioned Lemon Pound Cake
Old-Fashioned Lemon Pound Cake
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Old-Fashioned Lemon Pound Cake is just like the kind Ma used to make. Fresh lemon juice makes it moist and delicious. This pound cake with brighten up anyone's evening and is a terrific after-dinner treat. You could also bring it to a family potluck. The lemon flavor gives it a touch of spring and summer. So, get out your Bundt pan and make this delicious pound cake recipe.

Yields: 1 cake

  • 1 cup unsalted butter, room temperature
  • 1 2/3 cup sugar
  • 2 teaspoons finely grated lemon zest
  • 1 tablespoon fresh-squeezed lemon juice
  • 1 tablespoon pure vanilla extract
  • 5 eggs
  • 2 cups cups unbleached flour + teaspoon salt, sifted
  • 1 Bundt cake pan
  1. Preheat an oven to 325 degrees F.
  2. Butter and flour a bundt pan.
  3. In a large mixing bowl, beat the butter and sugar with an electric beater until the mixture is pale and creamy, about 5 minutes.
  4. Beat in the lemon zest, lemon juice, and vanilla.
  5. Add the eggs, 1 at a time, beating until just combined after each addition.
  6. Fold in the flour and salt mixture in 2 batches, mixing after each addition until well combined. Be careful not to over mix.
  7. Spoon the batter into the bundt pan and bake for 45 to 55 minutes, or until a skewer poked into the cake comes out clean.
  8. Cover the pan loosely with aluminum foil if the crust browns too quickly.
  9. Remove cake from oven and cool on a wire rack for 10 minutes.
  10. Remove the Old Fashioned Lemon Pound Cake from the bundt pan and place onto a wire rack to cool completely.

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Call me old fashioned but this cake tastes really good! I really like how simple this recipe is!

Delicious!! I made this last night for dessert tonight. The only change I made was cutting the vanilla extract in half and adding a half tablespoon of lemon extract. Will serve with fresh berries and whip cream. Thanks!

Can I use all purpose flour??

do i have to use bundt pan>?? can i use a loaf pan or two??

i make this all the time, it is a xmas tradition, i just wanted to add that i use the lemon juice and half cup of sugar,and pour over cake after it is cooked, i repeat till all lemon mixture is gone. This soaks into top of cake and makes a beautiful tasty lemon cake.

ok. Is that 1/4 tsp salt or a typo?

ok sounds good but how does it rise witout baking powder or baking soda?

It does not rise the way normal cakes do because it is a pound cake. The 5 eggs gives it it's heigth.


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