Lemon Pound Cake
This is a luscious lemon pound cake recipe.
The directions call for it to be placed into a bundt cake pan.
It does look wonderful in one of those fancy bundt cake pans, but a plain one will do.
For the Lemon Glaze:
Combine the oil and sugar and mix well. Add the eggs and continue beating the mixture until it is smooth. Mix the flour, baking powder and salt into the egg mixture. Add the remaining ingredients and mix together well.
Pour the batter into a lightly oiled 12 cup bundt pan. Bake for 1 hour.
Meanwhile, combine the glaze ingredients. While cake is still hot, pierce several times with a cake tester or toothpick to create small holes in the cake, then spoon the glaze over the cake.
Makes 12 servings.
Nutritional Analysis Per Serving
Calories 278; Calories from Fat 96; Total Fat 10.7g; Saturated Fat 1.7g; Trans Fat 0.0g; Cholesterol 42mg; Sodium 23mg; Total Carbohydrates 42.2g; Dietary Fiber 0.6g; Sugars 17.8g; Protein 4.1g; Vitamin A 2%; Vitamin C 9%; Calcium 6%; Iron 7%
(Percentages based on a 2000 calorie per day diet)
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Did You Know?...
The cake has a touch of almond extract to add richness and extra flavor.
The ooey gooey glaze is a sweet tart mix of lemon juice, lemon rind and sugar.
It is a perfect complement to the rich lovely cake.
If you love the taste of our lemon pound cake, you will also want to see our lemon cheesecake recipe.
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