Old Fashioned Lemon Pound Cake

 photo: Jennifer Hill Booker @ www.yourresidentgourmet.com

Old Fashioned Lemon Pound Cake

  • 1 cup unsalted butter, room temperature
  • 1 2/3 cups 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 + ¼ 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,
original recipe by Chef Jennifer Hill Booker from Your Resident Gourmet
: http://www.recipelion.com/Cake-Recipes/Old-Fashioned-Lemon-Pound-Cake/ml/1

2 Responses to "Old Fashioned Lemon Pound Cake"

  1. Will it turn out well if i use a round cake pan?

  2. Are you sure it's 325? Mine has been baking for 120 min and still not done in center. Oven is not broken.


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