Zesty Lemon Pound Cake – a delicious recipe with sugar, butter, eggs, vanilla, lemon, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 360 degrees (175 C.) and spray a 10 cups (2350 ml) bundt pan with PAM.
2
Cream butter and sugar together until light and fluffy.
3
Add eggs--one at a time--mixing very well after each addition.
4
Then add in vanilla and lemon extracts mixing until smooth.
5
Mix flour with the baking powder, then add to the butter/egg mixture and mix for 30-40 seconds.
6
Add lemon zest and mix for an additional minute.
7
Pour batter into prepared pan.
8
Bake for 60-70 minutes or until toothpick inserted in center of cake comes out clean.
9
Cool 10 minutes on wire rack.
10
Remove from pan, dust with non-melting powdered sugar (available from the King Arthur Baker's Catalog)and let cool completely prior to serving.
1456
kcal
Calories
107
g
Fat
98
g
Carbs
30
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 8 ingredients. The key ingredients include: 1-3/4 cups (425 ml) sugar, 4 sticks butter, softened, 6 jumbo eggs, 1 tsp (5 ml) vanilla extract, and more.
Yes, Zesty 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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