Lemon pound cake

  • Time 1 1/2 hours
  • Yield Serves: 12


    3 1⁄2 cups cake flour
    1⁄2 teaspoon baking powder
    1⁄4 teaspoon salt
    1 1⁄2 cups unsalted butter, room temperature
    2 1⁄4 cups super fine sugar
    6 large eggs
    1 cup whole milk
    1 tablespoon lemon zest, finely grated
    1 teaspoon lemon extract
    1 teaspoon pure vanilla extract

    1⁄2 cup granulated sugar (Yes, this much more!)
    2 teaspoons lemon zest, finely grated (Yes, this much more!)
    1⁄2 cup lemon juice, freshly squeezed


    Making sure there is a rack in the middle of the oven.
    Preheat oven to 300 degrees F, then butter and flour a 10" (12-cup) Bundt pan.

    Sift flour, baking powder and salt together TWICE.
    In a large bowl and with an electric mixer on medium speed, beat butter until light & fluffy.
    Gradually beat in 1 3/4 cups of sugar, about 3 tablespoons at a time, and continue beating until light & fluffy.
    Add the eggs, one at a time, beating well after each addition.
    Reduce speed to low and add flour mixture alternately with the milk, in batches, beginning & ending with the flour.
    Stir in 1 tablespoon of the zest & both extracts.
    Transfer batter to prepared pan and smooth top with a rubber spatula, and bake for 1 1/2 hours or until a wooden pick inserted in the center comes out clean.
    Remove from oven and let cool in the pan on a wire rack for 15 minutes.

    Meanwhile, in a small saucepan over medium-high heat, bring 1/2 cup sugar, 2 teaspoons lemon zest & lemon juice to a boil, stirring until sugar has dissolved.
    Turn cake out onto the rack and brush the hot syrup over the hot cake.
    Let brushed cake cool to room temperature, then cut into wedges
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