I made lemon pound cake yesterday! If you like pound cake, then you should really try this recipe! I can guarantee that you WON’T be disappointed. It’s one of my favorite cakes and I’ve been making it for years!
I’ve also copied and pasted the recipe below for those interested. The recipe is also in the link above!
OLD FASHIONED LEMON POUND CAKE
1 ½ cups butter (3 sticks)
3 cups sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
Freshly squeezed juice of one lemon
Grated rind of one lemon
6 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
½ cup evaporated milk
Heat oven to 325 degrees. Grease and flour two loaf pans. Beat butter in large mixing bowl until light and fluffy. Add sugar ½ cup at a time, creaming well after each addition. Stir in vanilla, lemon extract, juice and rind. Add eggs, one at a time, blending well after each addition. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk. Stir thoroughly after each addition. Pour into prepared pans. Bake until wooden pick inserted in center comes out clean, 50 to 60 minutes. If cake is not done after 50-60 minutes, bake longer, until wooden pick comes out clean. Cool for 20 minutes; remove from pans.
GLAZE:
Sift one cup of confectioners’ sugar into a bowl. Squeeze juice of one lemon into a separate bowl. Remove seeds from the lemon juice. Mix lemon juice with confectioners’ sugar and drizzle over cooled cake.
Enjoy!
Sift one cup of confectioners’ sugar into a bowl. Squeeze juice of one lemon into a separate bowl. Remove seeds from the lemon juice. Mix lemon juice with confectioners’ sugar and drizzle over cooled cake.
Enjoy!