Lemon Pound Cake

2013-05-11
lemon pound cake
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  • Yield : 1 bundt cake
  • Servings : 12
  • Prep Time : 15m
  • Cook Time : 60m
  • Ready In : 1:15 h

Nutritional Info

This information is per serving.

  • Calories

    278
  • Calories from Fat

    96
  • Total Fat

    10.7 g
  • Saturated Fat

    1.7 g
  • Trans Fat

    0.0 g
  • Cholesterol

    42 mg
  • Sodium

    23 mg
  • Total Carbohydrates

    42.2 g
  • Dietary Fiber

    0.6 g
  • Sugars

    17.8 g
  • Protein

    4.1g
  • Vitamin A

    2%
  • Vitamin C

    9%
  • Calcium

    6%
  • Iron

    7%
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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.

Lemon Pound Cake

Ingredients

  • 1/2 cup oil
  • 1 cup sugar
  • 3 eggs
  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • pinch salt
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon grated lemon rind
  • 3/4 cup milk

For the Lemon Glaze:

  • 3/4 cup confectioner sugar
  • 1/2 cup lemon juice
  • 2 teaspoons grated lemon rind

Method

Step 1

Preheat oven to 350°F.

Step 2

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.

Step 3

Pour the batter into a lightly oiled 12 cup bundt pan. Bake for 1 hour.

Step 4

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.

Note:

If you don’t have a bundt pan, or want loaf shaped cakes, you can also divide this cake recipe into two average size loaf tins. Check cakes after 35 minutes of baking as they will bake faster than the bundt pan.

Also, the glaze is optional. You can leave the pound cake plain or dust it with powdered sugar as you see in the image above.

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.

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If you love the taste of our lemon pound cake, you will also want to see our lemon cheesecake recipe.

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Recipe Comments

Comments (2)

  1. posted by Karen Ciancio on August 25, 2013

    Baking Method

    This is more of a question rather than a comment….. if baking time is an hour, do i still bake miniature loafs for an hour as well????
    —————
    No, miniature loafs would take less time to bake. If baking time is 60 minutes, test mini loaves at 20 minutes or so.

    Karen

  2. posted by Karen Ciancio on July 10, 2013

    Magic Lemon Cake

    Originally posted by spiesser baldran alexandra (le monastier in France)

    Preparation time: 10min
    Cooking time : 30min

    A lemon grated rind
    200g sugar
    3 eggs
    10cl milk
    300g flour
    15cl oil
    1 packet of baking powder

    1) Preheat oven 180°c (th.6), grease a cake tin.
    2) Mix the eggs, sugar, flour. Then pour gradually the milk and oil. Add the baking powder and lemon rind.
    3) Pour the mixture into the tin.
    4) Bake for 30 min.

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