Lottie's Lemon Pound Cake Recipe

Name: Lottie's Lemon Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter or 1 cup Crisco; 2 cups sugar; 4 eggs; 1 tablespoon lemon extract; ½ teaspoon vanilla; 1 tablespoon white wine; ½ teaspoon salt; 3 cups sifted all-purpose flour; ¾ cup buttermilk; 1 teaspoon baking soda; 1 tablespoon white vinegar

Servings: persons

1 cup butter or 1 cup Crisco
2 cups sugar
4 eggs
1 tablespoon lemon extract
½ teaspoon vanilla
1 tablespoon white wine
½ teaspoon salt
3 cups sifted all-purpose flour
¾ cup buttermilk
1 teaspoon baking soda
1 tablespoon white vinegar

1
Preheat oven to 325F.
2
In a large bowl, cream butter (or Crisco) and sugar together.
3
Beat in eggs, one at a time.
4
Add lemon extract, vanilla, wine and salt, stir to mix well.
5
Sift flour and add it alternately with the buttermilk to the butter mixture.
6
Mix baking soda and vinegar together, and stir into batter.
7
Stir batter to mix all ingredients well.
8
Grease and flour 2 (8 x 4-inch) loaf pans.
9
Divide batter evenly into both pans.
10
Bake at 325F for about 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
11
Remove from oven, and cool on wire racks.

1573

kcal

Calories

Fat

171

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 cup butter or 1 cup Crisco, 2 cups sugar, 4 eggs, 1 tablespoon lemon extract, and more.

Yes, Lottie'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.

Lottie's Lemon Pound Cake

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