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    Home » Recipes » Cakes and Cupcakes

    Lemon Pound Cake

    Published: Dec 20, 2020 / Updated: Jun 17, 2021 by Adelyn / Leave a Comment

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    Lemon Pound Cake for dessert. You will love the fresh lemon taste of the cake.

    Lemon Pound Cake on rack

    INGREDIENTS

    • Cake flour
    • Baking powder
    • Salt
    • Butter
    • Sugar
    • Eggs
    • Milk
    • Lemon zest
    • Lemon juice

    HOW TO MAKE THIS RECIPE

    1. Preheat convection oven to 350 degrees F.
    2. Grease and line the bottom of the 9 x 5-inch loaf pan with parchment paper.
    3. Combine the flour, baking powder, and salt. Set aside.
    4. Cream butter and sugar. Add the eggs one at a time and mix until smooth. Add the milk until well blended. Mix in the flour mixture. Stir in lemon zest and lemon juice.
    5. Pour the batter into the prepared loaf pan.
    6. Bake in the preheated oven for 50 minutes to 1 hour, or until an inserted tester comes out clean.
    7. Let cool on a wire rack for 15 minutes, loosen the edge with a spatula, and then turn out the cake onto the wire rack. Remove the parchment paper, turn it upside, and let the cake cool completely.

    Tools Needed

    9 x 5-inch loaf pan

    Spatula

    Electric mixer (optional) – you can use an electric mixer for making the batter following the same procedure.

    Tips

    • The cake flour should be sifted first before measuring.
    • Cooking time may vary depending on the oven you are using.

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    Lemon Pound Cake on rack.

    Lemon Pound Cake

    Lemon Pound Cake for dessert. You will love the fresh lemon taste of the cake.
    5 from 1 vote
    Print Rate Facebook Pin
    Cuisine: American
    Course: Cakes, Dessert
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 13 minutes
    Servings: 16 slices
    Calories: 202kcal
    Author: Adelyn

    Equipment

    • 9 x 5-inch loaf pan
    • spatula
    • Electric mixer (optional)

    Ingredients

    • 2 ⅓ cups sifted cake flour
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • ⅔ cup softened butter
    • 1 ¼ cup sugar
    • 3 large eggs
    • ¾ cup milk
    • 1 teaspoon lemon zest
    • 3 tablespoons lemon juice
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    Instructions

    • Preheat convection oven to 350 degrees F.
    • Grease and line the bottom of the 9 x 5-inch loaf pan with parchment paper.
    • Combine the flour, baking powder, and salt. Set aside.
    • Cream butter and sugar. Add the eggs one at a time and mix until smooth. Add the milk until well blended. Mix in the flour mixture. Stir in lemon zest and lemon juice.
    • Pour the batter into the prepared loaf pan.
    • Bake in the preheated oven for 50 minutes to 1 hour, or until an inserted tester comes out clean.
    • Let cool on a wire rack for 15 minutes, loosen the edge with a spatula, and then turn out the cake onto the wire rack. Remove the parchment paper, turn it upside, and let the cake cool completely.

    Notes

    •  The cake flour should be sifted first before measuring.
    • Cooking time may vary depending on the oven you are using.

    Nutrition

    Calories: 202kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 199mg | Potassium: 38mg | Fiber: 1g | Sugar: 16g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
    Tried this recipe?Mention @seasiderecipes
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    Hello, world! My name is Adelyn. I am the writer, recipe developer, and food photographer at Seaside Recipes. I love sharing my recipes with the world.

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