Lemon Pound Cake – a delicious recipe with Butter, Butter, White Sugar, Eggs, Almond Extract, Lemon Extract. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Use a stand mixer for this batter!!
2
Prepare a bundt pan by greasing it with a bit of shortening and sprinkling in a bit of flour. Cover all the surfaces with a very fine layer of flour - shake out excess. DO NOT PREHEAT THE OVEN!
3
1. Cream together the butter, Crisco and sugar until fluffy.
4
2. Add eggs, one at a time, mixing until incorporated.
5
3. Add extracts and zest.
6
4. Into the creamed mixture, alternately add the flour and milk, ending with the flour (I do three flour additions and two milk).
7
Spoon the batter into the pan, distributing it evenly. Once all the batter is in the pan lift the pan and drop it on the counter once to remove the air bubbles. Place the pan on an oven rack in the center of your oven. Turn the oven on to 275 degrees F and let the cake bake for 90 minutes. When you pull it out make sure to let it rest for 10 minutes before inverting it onto a cooling rack. You can choose to glaze the cake, but I love the crispy crust without a glaze!
1728
kcal
Calories
83
g
Fat
225
g
Carbs
28
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 9 ingredients. The key ingredients include: 2 sticks Unsalted Butter, Room Temperature, 1/2 cups Butter Flavored Crisco, 3 cups White Sugar, 5 whole Eggs, and more.
Yes, 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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