Lemon Pound Cake

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

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

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

5 from 1 vote

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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

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