Lemon Pound Cake
Perfect Lemon Pound Cake Recipe. This was my grandma's lemon poundcake recipe and I added a lemon glaze to make it a little fancier, but that is optional of course.
Ingredients
| For the pound cake | ||
| Soft butter | 1 Cup (16 tbs) | |
| Sugar | 2 Cup (32 tbs) | |
| Eggs | 4 | |
| Milk | 3/4 Cup (12 tbs) | |
| Fresh lemon juice | 1/4 Cup (4 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Flour | 3 Cup (48 tbs) | |
| Lemon zest | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| For the glaze | ||
| Powdered sugar | 2 Cup (32 tbs) , sifted | |
| Fresh lemon juice | 3 Tablespoon ((2 |
Directions
GETTING READY
1.Preheat oven to 325ºF and grease and flour 2 loaf pans.
MAKING
2.Using a stand mixer, cream together sugar and butter.
3.Add eggs one at a time and combine well. Add vanilla.
4.In a medium bowl, whisk together flour, salt, baking powder and baking soda.
5.Add half of the flour mixture to the batter.
6.Add half the milk and lemon juice.
7.Add remaining dry ingredients and remaining milk/lemon. Mix until smooth.
8.Pour the batter into the prepared loaf pans and bake for 50-60 minutes.
9.Take out from the oven and let it cool.
10.For the glaze in a bowl, mix together lemon juice and sugar. Pour over cooled cakes.
SERVING
11.Serve with tea or coffee.
Recipe Summary
Nutrition Facts
Serving size
Calories 249Calories from Fat 78
% Daily Value*
Total Fat 9 g13.8%
Saturated Fat 5 g25%
Trans Fat 0 g
Cholesterol
Sodium 141 mg5.88%
Total Carbohydrates 40 g13.3%
Dietary Fiber %
Sugars 27 g
Protein 3 g6%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
