English Lemon Pound Cake Recipe

Name: English Lemon Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. shortening; 2 c. sugar; 4 eggs; 1 Tbsp. lemon extract; 1/2 tsp. vanilla; 1/2 tsp. yellow color (optional); 1/2 tsp. salt; 3 c. flour, sifted; 3/4 c. buttermilk; 1 tsp. soda; 1 Tbsp. vinegar

Servings: persons

1 c. shortening
2 c. sugar
4 eggs
1 Tbsp. lemon extract
1/2 tsp. vanilla
1/2 tsp. yellow color (optional)
1/2 tsp. salt
3 c. flour, sifted
3/4 c. buttermilk
1 tsp. soda
1 Tbsp. vinegar

1
Cream shortening and sugar and add eggs one at a time.
2
Mix well.
3
Then add extracts (and color) and salt.
4
Sift flour again and add alternately with buttermilk.
5
Mix soda and vinegar in a small bowl and add to the above mixture.
6
Blend well.
7
Bake in a 9-inch or 10-inch tube pan that has been greased and dusted with flour in a slow oven (325u00b0) for about 1 hour and 5 minutes or until toothpick inserted into the center comes out clean.
8
Do not overbake!

1589

kcal

Calories

Fat

259

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. shortening, 2 c. sugar, 4 eggs, 1 Tbsp. lemon extract, and more.

Yes, English 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.

English Lemon Pound Cake

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