Lemon Pound Cake Recipe

This was just plain yummy. DELISH!!!!!!!!!!

1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
2 sticks, room temperature, butter
1 cup sugar
4 eggs
2 tsp vanilla
1/4 cup lemon juice

1/3 cup sugar
1/3 cup lemon juice

First, squeeze about 4 lemons (I used large lemons and 4 was the perfect amount). You can probably use lemon juice, I just like the flavor of fresh squeezed lemon juice 🙂

Preheat oven to 350.

Butter a loaf pan (I used 6 cup) and line with parchment or wax paper (I used parchment paper). Not hard at all to line the pan – might look intimidating – but just cut that paper and slap it in the pan!

In a medium bowl, combine flour, baking powder and salt.

In a stand mixer, cream the butter. Add 1 cup of sugar and mix well.

While the mixer is running on low, add the eggs, 1 at a time. Add the vanilla.

Working in alternate batches, and mixing well after each addition, add some of the dry ingredients, and then some of the 1/4 cup of lemon juice to the butter mixture. Keep alternating until all has been added. Do not overmix. Beat until just smooth.

Pour into prepared pan and bake until raised in the center and a toothpick comes out almost dry – a few crumbs is okay! Mine baked 65 minutes and was perfect – might take longer in a different oven.

Make the glaze while the cake is baking. Mix the remaining 1/3 cup sugar with the 1/3 cup lemon juice. Stir until sugar is dissolved.

When the cake is done, let cool for 15 minutes. Turn out onto a rack. Put this rack onto a pan with sides (to catch the glaze).

Use a turkey baster or a pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until all the glaze is used up. Let cool at room temperature.

This cake will keep a week as long as it is wrapped well. Keep refrigerated.

Serve in thin slices at room temperature.














lemon pound cake

lemon pound cake



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One Response to Lemon Pound Cake Recipe

  1. trialsinfood says:

    looks simply delicious!

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