Aunt Magdeline'S Lemon Pound Cake – a delicious recipe with butter, eggs, sugar, flour, flour, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix butter and sugar until creamy. Add flavoring and zest; mix well. Add eggs, one at a time, mixing well after each egg. Mix flours and mix lemon juice and milk. Add flour and wet ingredients alternately, beginning and ending with flour. Do not overmix this part, just mix enough to make sure each is incorporated. Pour into buttered and floured large Bundt pan. Place into cold oven; turn on to 300u00b0 and bake for about 1 hour and 45 minutes. Do not open oven during the first 1 hour and 15 minutes after baking. You may check it after this time by gently opening the oven and placing a toothpick into the center. If clean when removed, the cake is done. Allow to cool about 10 minutes and extract from pan after cooling.
2236
kcal
Calories
124
g
Fat
258
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 1/2 c. butter (room temperature), 7 eggs (room temperature), 3 c. sugar, 1 1/4 c. flour, sifted twice, and more.
Yes, Aunt Magdeline'S Lemon Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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