Lemon Pound Cake I

Lemon Pound Cake I
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    12 People
  • VIEWS
    66

A supremely tender and delicate pound cake, bursting with bright lemon flavor. Its light, airy texture is reminiscent of the finest commercially produced cakes, but with a homemade touch that elevates it to something truly special.

Ingridients

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Nutrition

  • Carbohydrate
    24 g
  • Cholesterol
    87 mg
  • Fiber
    0 g
  • Protein
    3 g
  • Saturated Fat
    10 g
  • Sodium
    95 mg
  • Sugar
    13 g
  • Fat
    17 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 325°F (165°C). Grease and lightly flour a loaf pan. (5 minutes)

Image Step 02
02 Step

Recipe View In a large bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for achieving the cake's delicate texture. (7 minutes)

Image Step 03
03 Step

Recipe View Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next. (3 minutes)

Image Step 04
04 Step

Recipe View In a separate bowl, whisk together the cake flour, dry milk powder, and baking powder. This ensures even distribution of the dry ingredients. (2 minutes)

Image Step 05
05 Step

Recipe View Gradually add the dry ingredients to the wet ingredients, alternating with the corn syrup and lemon juice, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can lead to a tough cake. (5 minutes)

Image Step 06
06 Step

Recipe View Stir in the salt, vanilla extract, nutmeg, and mace until evenly distributed. (2 minutes)

Image Step 07
07 Step

Recipe View Pour the batter into the prepared loaf pan and spread evenly. (1 minute)

Image Step 08
08 Step

Recipe View Bake for 45 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs attached. Be careful not to overbake. (45 minutes)

Image Step 09
09 Step

Recipe View Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)

For an extra burst of lemon flavor, consider adding lemon zest to the batter.
Using cake flour is essential for the cake's light and airy texture. Do not substitute with all-purpose flour.
Be careful not to overbake the cake, as it can become dry. It's better to slightly underbake it than to overbake it.
Allowing the butter to come to room temperature is crucial for creaming it properly with the sugar.
A glaze of lemon juice and powdered sugar can be drizzled over the cooled cake for added sweetness and flavor.

Kole Lang

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.9/ 5 ( 22 Ratings)
Total Reviews: (5)
  • Rolando Huel

    This recipe is so easy to follow, and the results are incredible. Thank you for sharing!

  • Jedidiah Streich

    I've made this cake several times, and it always comes out amazing. It's a crowd-pleaser!

  • Jordi Rogahn

    My family loves this cake! It's become a new favorite in our house.

  • Aglae Robel

    I added a lemon glaze to the cake, and it was the perfect finishing touch. Highly recommend!

  • Marilyne Stark

    This cake is absolutely divine! The texture is perfect, and the lemon flavor is so refreshing.

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