Lemon Pound Cake Recipe

Lemon Pound Cake Recipe

3 sticks butter

2 ½ cups sugar

3 ½ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

4 large eggs

1 cup buttermilk

1 teaspoon lemon extract

Preheat the oven to 325 degrees. Grease and flour a 10-inch tube cake pan. Cream the butter and sugar together. Sift the dry ingredients together. To the creamed mixture add the eggs, flour mixture and buttermilk alternately, beating well after each addition. Add the lemon extract and beat well. Pour into the prepared pan and bake for 1 hour and 15 minutes. Partially cool in the pan until the cake is just warm; remove from the pan carefully and pour the following lemon glaze recipe over it.

Lemon Glaze

1 ½ tablespoons milk

1 tablespoon butter

1 cup confectioners’ sugar

1 ½ tablespoon lemon juice

½ teaspoon grated lemon rind

Heat the milk and butter together; pour over the sugar and stir until smooth. Add the lemon juice and lemon rind. Pour over the warm cake and let it run down the sides.

Source: Favorite Recipes from Progressive Farmer, 1967

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