This simple lemon pound cake is the ideal springtime dessert with a sweet tangy flavor and a moist disposition that would make grandma proud.
Course Dessert
Cuisine American
Keyword How Do I Make Lemon Pound Cake, How To Make Lemon Pound Cake, Lemon Pound Cake, Lemon Pound Cake Recipe
Prep Time 10 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 6-8 servings
Calories 997kcal
Author Kathleen
Ingredients
2 ¾cupsall-purpose flour
1/2teaspoonbaking powder
1/4teaspoonsalt
3sticksunsalted butterat room temperature
2 ¼cupssugardivided
6eggslarge
1cupbuttermilk
1 ½tablespoonsfresh lemon zest
1teaspoonlemon extract
1/2cupfresh lemon juice
Instructions
Preheat oven to 300°F.
Butter and flour a 12 cup Bundt pan.
Sift the flour, baking powder, and salt together twice.
Cream the butter and 1 ¾ 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.
Pour the batter into the prepared pan and bake for 1 ½ 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
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.
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.