Lemon Pound Cake
161 people added this to their Recipe Box
Servings: 16
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 247 |
| pro | 3 g |
| total fat | 13 g |
| sat. fat | 8 g |
| carb | 30 g |
| fibre | trace |
| chol | 89 mg |
| sodium | 93 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 9% |
| vit A | 10% |
| folate | 10% |
Suggested Recipes
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1 cup unsalted butter, softened
1-1/2 cups granulated sugar
5 eggs
2 tbsp milk
1 tbsp lemon juice
1/2 tsp salt
2 cups sifted 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.)
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.)
Source
Canadian Living Magazine: April 2008
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