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Lemon Pound Cake

By Mindi Cherry on January 3, 2012
in Baked Goods, breads, dessert, Moms Need To Cook

Recipe: Lemon Pound Cake

Summary: a simple yet delicious twist on an old classic

Ingredients

  • 6 tablespoons butter
  • 2/3 cup granulated sugar
  • 4 egg yolks
  • 1 1/4 cup flour
  • 1 1/2 tsp baking powder
  • dash salt
  • 1/3 cup milk
  • 4 tsp. lemon zest
  • 2 tsp fresh lemon juice
  • 1/2 tsp lemon extract
  • 1/2 tsp vanilla extracj

Instructions

  1. Preheat oven to 350. Butter and flour a bread loaf pan
  2. Cream the butter and sugar together. Add egg yolks and blend thoroughly until it forms a creamy mixture.
  3. In a separate bowl, mix together the flour, baking powder and salt. Alternating with the milk, add the flour mixture to the creamed mixture. Mix until completely combined.
  4. Add the lemon zest, lemon juice and extracts and mix.
  5. Spread the batter into the prepared bread pan (batter will be very thick). Bake for about 45 minutes or until an inserted knife comes out clean. Remove pan to cooling rack.
  6. Cool for 15 minutes then remove from pan.
  7. Serve with blueberries, strawberries and/or a dusting of powdered sugar

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 8

Culinary tradition: USA (Southern)

My rating 4 stars:  ????? 1 review(s)

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Trackbacks

  1. Breakfast Egg Bake (Weight Watcher Friendly: 6 Points Plus) — Moms Need To Know ™ says:
    January 10, 2012 at 9:01 am

    [...] after I made my Lemon Pound Cake for my children, I was looking for a use for the leftover egg whites and decided to make a [...]