Photo: Hector Sanchez
Yield
Makes 6 small cakes (about 6 servings each)

This Lemon Pound Cake recipe is perfect for making individual servings which are great to give as gifts. You can even make them ahead and freeze for the ultimate convenient treat.

How to Make It

Brush six 5 ¾-by-3 ½-inch disposable loaf pans with the melted butter. Position a rack in lower third of oven. Preheat oven to 350° F.

Sift the flour, cornstarch, baking powder, salt, and nutmeg into a large bowl; set aside.

In the bowl of an electric mixer, beat the room-temperature butter on medium until smooth. Gradually add the sugar and beat until fluffy, about 3 minutes. Lightly whisk the eggs, then beat them into the butter-sugar mixture. Add the lemon zest. Add a quarter of the dry-ingredients mixture, followed by a third of the cream, blending until smooth. Repeat until all the dry ingredients and cream have been combined. Blend in the extracts.

Divide the batter among the pans. Place pans in oven, spacing evenly. Bake 40 to 45 minutes or until the tops are golden and a toothpick comes out clean. Transfer to a cooling rack. The cakes can be wrapped in plastic and kept frozen for up to 1 month.

Ratings & Reviews

BradToTheBone's Review

TinaG2008
July 14, 2013
N/A

lissalane's Review

CandyBrousseau
July 11, 2013
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CandyBrousseau's Review

lissalane
June 15, 2012
Ohhhhh Myyyy! This was wonderful! So refreshing for a hot summer nite. Will definately make again.

TinaG2008's Review

BradToTheBone
June 11, 2012
N/A

MolliesNana's Review

MolliesNana
June 11, 2012
Oh my gosh, this sounds wonderful!!! I love anything lemony sweet and have a homemade lemon curd recipe that would be devine on top of this!! May have to try this tonight!