Lemon Pound Cake

recipe

Yield:

one 10-inch cake

Recipe from


Ingredients

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

Preparation

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

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.

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.

Note:

Oxmoor House Homestyle Recipes

January 1985
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