Lemon Pound Cake
Lemon Pound Cake is an moderately easy dinner. Made with 2 c. sugar, 1 c. (2 sticks) butter or margarine, softened, 3 eggs, 3 1/4 c. softasilk cake flour and 1/2 tsp. baking soda, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Heat oven to 325Β°.
Grease and flour 10 x 4-inch tube pan. Beat sugar and butter in large bowl on medium speed until light and fluffy.
Beat in eggs, one at a time.
Mix flour and baking soda. Beat into sugar mixture alternately with buttermilk until well blended.
Stir in lemon peel and juice; spread in pan.
Bake about 1 hour or until toothpick inserted in center of cake comes out clean.
Cool 20 minutes.
Invert on wire rack.
Remove pan.
Cool cake completely.
Spread glaze over top of cake, allowing some to drizzle down side.
Serve with fresh fruit and sweetened whipped cream if desired.
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