|Nutritional Guidelines (per serving)|
|Servings: 16 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 9g||47%|
|Total Carbohydrate 61g||22%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This fabulous lemon pound cake will, without a doubt, become one of your favorites. The cake is moist and filled with fresh lemon flavor.
The warm cake is brushed with a fresh lemon and sugar sauce, making it even more moist and lemony. If you're looking for a smaller cake, you might try a lemon pound cake loaf.
Gather the ingredients.
Heat the oven to 300 F.
Butter and flour a 10-inch tube cake pan.
Beat butter in a large bowl at medium speed with an electric hand-held mixer.
Gradually add oil, beating until well-blended.
Gradually add sugar, beating well. Continue beating for about 5 minutes, or until very light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition.
Stir in lemon extract.
Spoon the batter into the prepared pan and spread evenly.
Bake in the preheated oven for 1 hour and 35 minutes to 1 hour and 45 minutes, or until a wooden pick inserted in center of the cake comes out clean. The cake will pull away from the sides of the pan slightly.
Cool in pan on a wire rack for 15 minutes.
Remove from pan and place directly on a wire rack or invert onto a rack if using a 1-piece pan.
Combine glaze ingredients, stirring until sugar dissolves.
Brush lemon glaze on sides of cake and spoon glaze over top, a little at a time.
Let cake cool completely before serving.
- Try adding a dash of salt in the recipe to bring out the lemon flavor.
- Add a few teaspoons of finely grated lemon zest to the cake batter.
- Add 1 teaspoon of vanilla along with the lemon extract.