Old-Fashioned Lemon Pound Cake is just like the kind Ma used to make. Fresh lemon juice makes it moist and delicious. This pound cake with brighten up anyone's evening and is a terrific after-dinner treat. You could also bring it to a family potluck. The lemon flavor gives it a touch of spring and summer. So, get out your Bundt pan and make this delicious pound cake recipe.
Old-Fashioned Lemon Pound Cake
Yields: 1 cake
Ingredients:
Old-Fashioned Lemon Pound Cake
Yields: 1 cake
Ingredients:
- 1 cup unsalted butter, room temperature
- 1 2/3 cup 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 + teaspoon salt, sifted
- 1 Bundt cake pan
Directions:
- Preheat an oven to 325 degrees F.
- Butter and flour a bundt pan.
- In a large mixing bowl, beat the butter and sugar with an electric beater until the mixture is pale and creamy, about 5 minutes.
- Beat in the lemon zest, lemon juice, and vanilla.
- Add the eggs, 1 at a time, beating until just combined after each addition.
- Fold in the flour and salt mixture in 2 batches, mixing after each addition until well combined. Be careful not to over mix.
- 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.
- Cover the pan loosely with aluminum foil if the crust browns too quickly.
- Remove cake from oven and cool on a wire rack for 10 minutes.
- Remove the Old Fashioned Lemon Pound Cake from the bundt pan and place onto a wire rack to cool completely.