BY LINDA LARSEN
The SPRUCE
Lemon Pound Cake is a delicious and easy recipe. You probably have all of the ingredients on hand to make this wonderful treat. It's simple to make, despite the long list of ingredients.
As with all cake recipes, and all baking recipes, for that matter, be sure that you measure the ingredients properly. Flour is the most important ingredient to measure right; it should always be spooned into the measuring cup and leveled off with a knife. Never scoop the cup into the flour or you'll add too much to the recipe. And your baked goods will be heavy and tough.
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Enjoy this cake with a cup of coffee or tea for a mid morning snack.
What You'll Need
3/4 cup butter, softened
1/4 cup vegetable oil
1-3/4 cups granulated sugar
1/4 cup powdered sugar
4 eggs
1/2 cup light cream
1/3 cup lemon juice
1 teaspoon grated lemon zest
1 teaspoon vanilla
2-3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups sifted powdered sugar
1/3 cup lemon juice
How to Make It
Preheat the oven to 350°F. Spray a bundt pan with nonstick baking spray containing flour and set aside.
In a large bowl, combine butter, oil, granulated sugar, and 1/4 cup powdered sugar and beat well until smooth.
Add the eggs, one at a time, beating well after each addition.
[post_ads]In a small bowl, combine the cream, lemon juice, zest, and vanilla. Sift together flour, baking powder, baking soda, and salt.
Add dry ingredients alternately with cream mixture to butter mixture, beating well after each addition, beginning and ending with dry ingredients.
Pour the batter into the prepared pan. Bake for 60 to 70 minutes or until a toothpick inserted near the center of the cake comes out clean.
Cool the cake on a wire rack for 10 minutes. Meanwhile, combine 1-1/2 cups powdered sugar and lemon juice in a small bowl; pour 1/3 over the cake.
Invert the cake onto the serving plate. Spoon the remaining powdered sugar mixture over the cake. Cool completely.
