Lemon Pound Cake for dessert. You will love the fresh lemon taste of the cake.
Recipe Ingredients:
- Cake flour
- Baking powder
- Salt
- Butter
- Sugar
- Eggs
- Milk
- Lemon zest
- Lemon juice
How to Make Lemon Pound Cake:
- 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.
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.
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
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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