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Lemon Pound Cake

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Ingredients
  Sifted cake flour 2 1⁄3 Cup (37.33 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Butter/Margarine 2⁄3 Cup (10.67 tbs), softened
  Sugar 1 1⁄4 Cup (20 tbs)
  Eggs 3
  Milk 1⁄2 Cup (8 tbs)
  Grated lemon rind 1 Teaspoon
  Lemon juice 1 Tablespoon
Directions

1. Grease a 10-inch bundt or 9-inch angel cake tube pan. Dust lightly with flour; tap out excess.
2. Sift flour, baking powder, and salt onto wax paper.
3. Combine butter or margarine, sugar and eggs in a large bowl; beat with electric mixer at high speed, 3 minutes. (Finish mixing cake by hand.)
4. Combine milk, lemon rind and juice in a cup. Stir flour mixture into batter alternately with milk mixture, beating after each addition, until batter is smooth. Pour into prepared pan.
5. Bake in moderate oven (350°) 1 hour, or until top springs back when lightly pressed with fingertip. Cool in pan on wire rack 10 minutes; loosen around edge and tube with a knife; turn out onto wire rack; cool completely. Sift 10X (confectioners') sugar over cake, if you wish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Lemon
Servings: 
4

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