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Lemon Pound Cake Recipe

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This recipe for Lemon Pound Cake, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Marsalis
Added: Saturday, March 22, 2008


1 2/3 cups of all-purpose flour
2 tsp baking powder
tsp. salt
2 large eggs
cup whole milk
2 Tbsp. grated lemon peel
cup fresh lemon juice
1 stick (1/4 lb) unsalted butter, at room temp

Position a rack in center of oven.

Preheat to 350. Grease and flour and 8x4 inch loaf pan.

Stir flour, baking powder and salt together twice.

Using an electric mixer, beat cup sugar and butter on medium-high speed until fluffy, about 2 minutes.

Beat in eggs, one at a time, beating well after each.

Beat in milk and lemon peel. (will look curdled).

Add dry ingredients and beat on low speed just until combined, scraping down side of bowl.

Transfer to pan and smooth top with a rubber spatula. Bake loaf until a cake tester comes out clean, 50-55 minutes.

Let cake cook in pan for 10 minutes; turn cake out onto rack set over a baking sheet.

In a small saucepan, cook remaining cup of sugar and juice over medium heat, stirring, to dissolve sugar.

Prick top of cake all over about 1 inch deep with a toothpick. Brush glaze onto cake. Let cool completely.




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