Lemon Pound Cake
This recipe makes 16 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 247 |
| pro | 3 g |
| total fat | 13 g |
| sat. fat | 8 g |
| carb | 30 g |
| fibre | 0 |
| chol | 89 mg |
| sodium | 93 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 9 |
| vit A | 10 |
| folate | 10 |
- Portion size: 16
This pound cake recipe is designed to be the base of our April Fool's Day recipe, Grilled Pound Cake Sandwiches, where you'll find a lemon cream cheese icing for the centre.
Ingredients
- 1 cup 1cupunsalted butter, softened
- 1-1/2 cups 1-1/2cupsgranulated sugar
- 5 5eggeggs
- 2 tbsp 2tbspmilk
- 1 tbsp 1tbsplemon juice
- 1/2 tsp 1/2tspsalt
- 2 cups 2cupssifted cake-and-pastry flour
Preparation
In large bowl, beat butter until light and fluffy; beat in sugar until combined. Beat in eggs, 1 at a time and beating each for 1 minute.
Beat in milk, lemon juice and salt. Stir in flour until no longer streaky. Scrape into parchment paper–lined 9- x 5-inch (2 L) loaf pan, smoothing top.
Bake in centre of 325°F (160°C) oven for about 1-1/4 hours or until cake tester inserted in centre comes out clean.
Let cool in pan on rack for 30 minutes. Turn out, right side up, onto rack; let cool completely. (Make-ahead: Wrap in plastic wrap and store for up to 2 days. Or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
Additional information : For a more traditional lemon pound cake, try our Glazed Lemon Pound Cake recipe.
Source : Canadian Living Magazine: April 2008
