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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Lemon Pound Cake Recipe

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This recipe for Lemon Pound Cake is from THE SIMMONS FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 C. cake flour plus 2 tbsp.
1/8 tsp. baking soda
1/8 tsp. salt
9 tbsp. unsalted butter
4 oz. cream cheese, softened
1 3/4 C. sugar
3 eggs
1 tsp. vanilla extract
5 tbsp. fresh lemon juice
1 lemon, zested and juiced
Directions:
Directions:
Preheat oven to 325º. Grease and flour the bread pan, tap out excess flour. Have all ingredients at room temperature. Sift flour, baking soda and salt; set aside. In a bowl of an electric mixer fitted with the flat beater, beat the butter and cream cheese until creamy and smooth. About 30 seconds. Gradually add 1 1/2 C. sugar and beat until light and fluffy, about 5 minutes. Scrap down sides of the bowl occasionally. Increase speed to med-high and add eggs, one at a time. Beat well after each addition. Beat in vanilla and 2 tbsp. lemon juice. Reduce speed to low and add flour mixture in three additions, beating after each addition and occasionally scraping down the sides of the bowl. Fold in lemon zest with a rubber spatula. Spoon the batter into the prepared pan. Bake for 70-75 minutes and until the cake is golden and toothpick inserted into the center comes out clean. Make lemon sauce with the remaining lemon juice (3 tbsp.), sugar and zest. Transfer the pan to a wire rack and cool upright for 15 minutes, then invert and remove cake from the pan; put lemon sauce over top.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This recipe take some time but it is wonderful!

 

 

 

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