Lemon Pound Cake
A luscious, bright yellow cake that has a wonderful lemon flavor that comes from adding both lemon zest and lemon juice. Great for afternoon tea or lunch box treats! It stays moist for days. If you are a citrus lover, you will love this one. Serve the cake dusted with powdered sugar.
The cake is super sweet and tender, so need to add any frosting, the powdered sugar would be enough. If you need the lemon flavor to be obvious, add some lemon extract.
If keeping the cake at room temperature, wrap well in cling film to prevent it from drying out , but be sure to wait until the cake has totally cooled down. Happy eating!!
A wonderful lemon flavor that comes from adding both lemon zest and lemon juice
I have a love affair for all things lemony
Looking for more cirtus-flavored cakes:
Lemon Pound Cake
Description
A luscious, bright yellow cake that has a wonderful lemon flavor that comes from adding both lemon zest and lemon juice.
Ingredients
- 3 cups sugar
- 3 cups flour
- 1 cup/2 sticks butter softened
- ⅓ cup canola or vegetable oil
- 1 cup milk
- 5 eggs
- 1 tablespoon baking powder
- 1/8 teaspoon salt
- Zest of 1 lemon
- Juice of a freshly squeezed lemon juice
- ⅓ cup icing sugar powdered sugar to dust the cake after baking
Instructions
- Preheat the oven to 180°C/350°F.
- Prepare a large Bundt cake tin.
- Grease the tin with a small piece of butter then lightly coat with some flour.
- Combine the flour, salt, and baking powder in a bowl.
- Add the butter, oil, and sugar to a mixing bowl, and beat with a mixer on high speed for 30 seconds.
- Add the eggs, one at a time, beating well after every addition.
- Pour half a cup of the milk and mix to integrate. Fold in half the flour mixture. Mix with a wooden spoon at this stage.
- Pour the rest of the milk and stir.
- Add the rest of the flour mixture and stir well to fully incorporate the batter.
- Add the lemon juice and zest and stir one more time.
- Transfer the batter to the cake tin.
- Bake for about 55-60 minutes, or until you insert a skewer into the center of the cake and it comes out clean.
- Remove from the oven and set aside to cool down for 20 minutes.
- Invert the cake to a flat dish. Sprinkle some icing sugar over the cake, optional.!
Notes
If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine
Tried this recipe?Let us know how it was!
15 Comments
this is such a beautiful cake and I love that it has simple everyday ingredients! I have everything in the house to make it! great recipe!
Hadia! You have no idea how excited I was to look at your recipe! Love it and, you bet, I’ll be making it!! xo
Awesome recipe.
It is citrus season here so I need to try this
Lemon and lots of eggs. This recipe looks delicious!
I am fan of lemon cakes and I love your beautiful cake it sound and looks citrusly scrumptious .
Then you will love this one, Misbah! So lemony and so satisfying! Xo xo!
This is a gorgeous cake!! I ADORE lemon!!
I made this cake last night. Absolutely good. Wished I followed your 3 cups of sugar instead of using 2 1/2 cups. Wished my lemon was more pungent. Love the moist texture of this cake. Thank you.