The best delicious Lemon Scented Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon Scented Pound Cake recipe today!
Hello my friends, this Lemon Scented Pound Cake recipe will not disappoint, I promise! Made with simple ingredients, our Lemon Scented Pound Cake is amazingly delicious, and addictive, everyone will be asking for more Lemon Scented Pound Cake.
What Makes This Lemon Scented Pound Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon Scented Pound Cake.
Ready to make this Lemon Scented Pound Cake Recipe? Let’s do it!
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2 c Sugar
1 c Butter or margarine; at room
-temp
2 tb Lemon juice
2 ts Lemon rind; finely grated
1 ts Vanilla extract
5 Eggs
2 c Flour
Recipe by: the California Culinary Academy Preparation Time: 1:45
1. Preheat oven to 350 degrees F. In large bowl of electric mixer, cream
together sugar and butter until light and fluffy. Beat in lemon juice,
lemon rind, and vanilla.
2. Add eggs in 3 additions, mixing well after each.
3. Sift flour into butter mixture. Mix to blend thoroughly.
4. Spoon batter into greased 10-inch fluted or plain tube pan. Bake until a
skewer inserted in center comes out clean (1 hour to 1 hour and 15
minutes). Cool on wire rack 15 to 20 minutes before turning cake out of
pan.
* Timesaver Tip: Cake batter can be made ahead and frozen before baking.
Wrap pan tightly with heavy-duty aluminum foil. Label and date. Freeze at 0
degrees F up to 4 weeks. Do not thaw. To bake, remove foil and bake at 350
degrees F until a skewer inserted in center comes out clean (about 1 hour
and 15 to 20 minutes). If cake starts to get too brown, cover loosely with
aluminum foil the last 30 minutes of baking. Cool on wire rack 15 to 20
minutes before turning out of pan.
From the recipe files of suzy@gennett.infi.net
Yields
12 Servings
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