Lemon Sunday Pound Cake

This pound cake is rich, moist, and completely delicious, with just the right amount of citrus. Perfect for Sunday brunch, which is my favorite time to have it!


1 Lemon Sunday Pound Cake
1 c Butter; melted
1 tbsp lemon zest
2 c Sugar
4 Eggs; slightly beaten
2 tbsp lemon juice
1/2 tsp Salt
2 tsp baking powder
3 c all-purpose flour
1 c milk
1 Lemon Sunday Pound Cake Syrup
1 c Sugar
1/2 c lemon juice
1/2 c Water

Original recipe makes 12

For the cake:

Grease a 10 in. tube pan or bundt pan and preheat oven to 325 degrees. Mix lemon zest and sugar together until sugar is fragrant. Cream sugar and butter. Beat in eggs and lemon juice. Add salt, flour, baking powder and combine. Stir in milk. Bake for 55-65 minutes, or until a toothpick inserted into cake comes out clean.

For the syrup:

Combine all ingredients in a small saucepan and bring to a boil over medium heat, stirring to dissolve sugar. Cool slightly and pour over cake. Let cake sit overnight to soak up the syrup for best results.

Calories per serving: 924

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Courtesy: BigOven


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Cake Magazine: Lemon Sunday Pound Cake
Lemon Sunday Pound Cake
Cake Magazine
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