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This wonderful Lemon Pound Cake is oh so moist and tender with a wonderful subtle lemon flavor. Perfect for breakfast, tea time or just because!Lemon Pound Cake
Oh, how I love lemon.

It’s the flavor that says “yay it’s Spring”, to me.

Well, actually, I love it all year long but during Springtime, I love it the most.

Here is a recipe for a wonderful pound cake that is moist and tender and, of course, has just the right amount of lemon.

This is the perfect cake to have for breakfast, tea time or to take on a picnic.  I hope you give it a try and enjoy!

Source: Lori Longbotham
** DID YOU MAKE THIS RECIPE? WE’D LOVE TO HEAR FROM YOU! ** **PLEASE GIVE IT A STAR RATING BELOW OR LEAVE A COMMENT!**
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Lemon Pound Cake

This wonderful Lemon Pound Cake is oh so moist and tender with a wonderful subtle lemon flavor. Perfect for breakfast, tea time or just because!

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6 -8
Calories 579 kcal
Author Kathleen

Ingredients

  • 2 3/4 Cups All-Purpose Flour
  • 1/2 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt
  • 3 Sticks Unsalted Butter at Room Temperature
  • 2 1/4 Cups Sugar Divided
  • 6 Eggs Large
  • 1 Cup Buttermilk
  • 1 1/2 Tablespoons Fresh Lemon Zest
  • 1 Teaspoon Lemon Extract
  • 1/2 Cup Fresh Lemon Juice

Instructions

  1. Preheat oven to 300F.
  2.  Butter and flour a 12 cup Bundt pan.
  3.  Sift the flour, baking powder and salt together twice.
  4. Cream the butter and  1 3/4 cups sugar until pale and fluffy about 4 minutes.   Add the eggs, one at a time, beating well after each addition. Reduce the speed and add the flour mixture, alternating with the milk, beginning and ending with the flour. Stir in the lemon zest and lemon extract.
  5.  Pour the batter into the prepared pan and bake for 1 1/2 hours, or until a knife inserted in the middle comes out clean. Let cool in the pan for 15 minutes. Poke holes all over the cake with a wooden skewer
  6. Meanwhile, bring the lemon juice and remaining sugar to a boil over medium-high heat in a small saucepan, stirring until the sugar is dissolved.
  7. Invert the cake onto a rack, position over a baking sheet and slowly pour the syrup over the cake, it will seep through the holes and into the cake. Let cool to room temp.
  8. Source:  Adapted From Lori Longbotham
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Nutritional Information

Nutrition information will vary based on the specific products. To be safe, check the nutrition facts labels of your products. Optional object listed above have been left out of nutritional data.

Nutrition Facts
Lemon Pound Cake
Amount Per Serving
Calories 579 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 167mg 56%
Sodium 182mg 8%
Potassium 190mg 5%
Total Carbohydrates 118g 39%
Dietary Fiber 5g 20%
Sugars 79g
Protein 12g 24%
Vitamin A 6.1%
Vitamin C 11.9%
Calcium 13.3%
Iron 16.9%
* Percent Daily Values are based on a 2000 calorie diet.

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