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Lemon Pound Cake

Yield one 10-inch cake


  • 1 cup butter or margarine, softened
  • 2 2/3 cups sugar, divided
  • 4 eggs
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1/3 cup lemon juice
  • Notched lemon slices, cut in half

How to Make It

  1. Cream butter in a large mixing bowl; gradually add 2 cups sugar, beating well. Add eggs, beating well.

  2. Sift together flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture, mixing well. Stir in vanilla.

  3. Pour batter into a well greased 10-inch Bundt pan. Bake at 325° for 55 minutes or until cake tests done. Cool in pan on a wire rack 10 minutes; invert cake onto wire rack, and cool completely. Prick cake several times with a wooden pick. Combine remaining sugar and lemon juice in a small mixing bowl; pour over top of cake. Garnish with lemon slices.

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