Last weekend I gave a link to a lemon pound cake I wanted to try. I did make the cake but because I didn’t have some of the ingredients and because I goofed when making the recipe I changed it up quite a bit. I need to write this post so I won’t forget what I did. I’m sure the other cake must be good, but if you really love lemon and you love pound cake then I hope you will try this one. Moist and lemony. I’ll stay with this recipe!
3-1/2 C flour
2 t baking powder
1/4 t salt
1 C butter softened
2-1/2 C sugar
1 t vanilla
1-1/4 C milk (I used 1%)
1/2 C fresh lemon juice
1/2 C Fresh lemon juice
3/4 C white sugar
Preheat oven to 350 degrees F. Spray 2 loaf pans with nonstick spray. Make sure oven rack is in center of oven.
- Mix flour, baking powder and salt in medium bowl.
- Cream butter on medium speed. Slowly add sugar. Beat on medium speed for 2 minutes. Add 1 egg at a time, beating mixture after each egg addition. Stop mixer and add vanilla, milk and lemon juice. Beat on low for 1 minute. Slowly add flour mixture. Increase mixture speed to med and beat for 2 more minutes.
- Put mixture in loaf pans and bake for 45-50 minutes or until a toothpick in the center of the cake comes out clean. Turn cakes after first 35 minutes unless you have a convection oven.
- Remove from oven and place on cooling rack.
At this point mix 3/4 C sugar and 1/2 C fresh lemon juice in a microwave proof bowl or measuring cup. Cover and heat on high for 30 seconds. Stir until sugar melts.
Poke 4-5 holes in the top of each of the cakes with a fork and pour the warm lemon mixture over the cakes. Let cool for an hour, then remove from pans and allow to cool completely on rack.
Stick to your fork moist, luscious, and ultra lemony. I took it to the eclipse get together and people loved it.
Tomorrow I’m working on my Janet Fogg quilt with my friend Lorna. If you love animals Google Janet Fogg. She has some amazing quilt kits to make!
If you like my blog please subscribe. Thanks!!