Old Fashioned Lemon Pound Cake

Sugary and sweet, it's perfect for breakfast or dessert. Treat your family to an American classic..

Old Fashioned Lemon Pound Cake

  • 1 2/3 cups sugar   
  • 1 tablespoon fresh-squeezed lemon juice   
  • 1 tablespoon pure vanilla extract   
  • 5 eggs
  • 2 teaspoons finely grated lemon zest   
  • 2 cups cups unbleached flour + teaspoon salt, sifted
  • 1 cup unsalted butter, room temperature       
  • 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.

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