EASY HOMEMADE LEMON POUND CAKE RECIPES

Name: Easy Lemon Pound Cake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: 1/2 cup butter, melted; 1 cup sugar; 2 eggs, well beaten; 1 tablespoon lemon juice; 1/4 teaspoon salt; 1 1/2 cups flour; 1 teaspoon baking powder; 1/2 cup milk; 1/3 cup lemon juice; 1/4 cup sugar

EASY LEMON POUND CAKE RECIPE - FOOD.COM

Easy Lemon Pound Cake Recipe - Food.com image

I have used this cake for so many different things. Its great if you need something at the last minute. Its always comes out good. It's good just as a pound cake, without the drizzled lemon. We like it for strawberry shortcake.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup butter, melted
1 cup sugar
2 eggs, well beaten
1 tablespoon lemon juice
1/4 teaspoon salt
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup milk
1/3 cup lemon juice
1/4 cup sugar

Steps:

Mix together 1 cup sugar and butter.
Add eggs and 1 tablespoon of lemon juice; mix well.
Add salt, flour, and baking powder to mixture.
Add milk.
Bake at 325°F in a well greased loaf pan for 1 hour,or until golden brown.
Mix 1/3 cup lemon juice and 1/4 cup sugar.
Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven.
Serve warm or cool.

Nutrition Facts : Calories 338.6, FatContent 13.5, SaturatedFatContent 8.1, CholesterolContent 79.1, SodiumContent 245.5, CarbohydrateContent 50.9, FiberContent 0.7, SugarContent 31.6, ProteinContent 4.7

ULTIMATE LEMON POUND CAKE RECIPE - BAKING.FOOD.COM

Ultimate Lemon Pound Cake Recipe - Baking.Food.com image

Here is another one of those 'triple lemon' pound cakes, & this recipe comes from the 2001 cookbook, Luscious Lemon Desserts. Be sure to read carefully both the ingredients list & directions before starting anything!

Total Time 1 hours 55 minutes

Prep Time 25 minutes

Cook Time 1 hours 30 minutes

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

3 1/2 cups cake flour, sifted (NOT self-rising)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups unsalted butter, room temperature
2 1/4 cups granulated sugar
6 large eggs
1 cup whole milk
1 tablespoon lemon zest, finely grated
1 teaspoon lemon extract
1 teaspoon pure vanilla extract
1/2 cup granulated sugar (Yes, this much more!)
2 teaspoons lemon zest, finely grated (Yes, this much more!)
1/2 cup lemon juice, freshly squeezed

Steps:

FOR THE CAKE: Making sure there is a rack in the middle of the oven, preheat oven to 300 degrees F, then butter & flour a 10" (12-cup) Bundt pan.
Sift flour, baking powder & salt together TWICE.
In a large bowl & with an electric mixer on medium speed, beat butter until light & fluffy.
Gradually beat in 1 3/4 cups of sugar, about 3 tablespoons at a time, & continue beating until light & fluffy.
Add the eggs, one at a time, beating well after each addition.
Reduce speed to low & add flour mixture alternately with the milk, in batches, beginning & ending with the flour.
Stir in 1 tablespoon of the zest & both extracts.
Transfer batter to prepared pan & smooth top with a rubber spatula, & bake for 1 1/2 hours or until a wooden pick inserted in the center comes out clean.
Remove from oven & let cool in the pan on a wire rack for 15 minutes.
FOR THE HOT SYRUP TOPPING: Meanwhile, in a small saucepan over medium-high heat, bring 1/2 cup sugar, 2 teaspoons lemon zest & lemon juice to a boil, stirring until sugar has dissolved.
Turn cake out onto the rack & IMMEDIATELY brush the hot syrup over the hot cake.
Let brushed cake cool to room temperature, then cut into wedges & ENJOY!

Nutrition Facts : Calories 579.3, FatContent 26.5, SaturatedFatContent 15.8, CholesterolContent 168.8, SodiumContent 110.8, CarbohydrateContent 79.2, FiberContent 0.8, SugarContent 47.5, ProteinContent 7.4

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