Triple Lemon Pound Cake Recipe

Name: Triple Lemon Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups butter, softened; ½ cup vegetable oil; 3 cups sugar; 5 eggs; 1 lemon, zest of; 1 lemon, juice of; 3 ⅓ cups flour; ½ teaspoon baking powder; ¼ teaspoon salt; 1 cup milk; 2 teaspoons vanilla; 1 teaspoon lemon extract

Servings: persons

2 cups butter, softened
½ cup vegetable oil
3 cups sugar
5 eggs
1 lemon, zest of
1 lemon, juice of
3 ⅓ cups flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup milk
2 teaspoons vanilla
1 teaspoon lemon extract

1
Cream butter.
2
Add oil, and sugar.
3
Cream again.
4
Add eggs, one at a time, beating well after adding each.
5
Mix in lemon zest and lemon juice.
6
Sift together flour, baking powder, and salt.
7
Add flour mixture and milk alternately to butter and egg mixture, beginning and ending with dry ingredients.
8
Add extracts to batter.
9
Bake in a greased and floured tube pan at 300 for 1-1/2 hours, or until a wooden skewer inserted in center of cake comes out clean.
10
Cool completely on rack before rremoving cake from pan.

2262

kcal

Calories

137

Fat

237

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 12 ingredients. The key ingredients include: 2 cups butter, softened, ½ cup vegetable oil, 3 cups sugar, 5 eggs, and more.

Yes, Triple 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.

Triple Lemon Pound Cake

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