Lemon Pound Cake

Author: Canadian Living

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. 

  • Portion size 16 servings

Ingredients

  • 1 cup unsalted butter softened
  • 1 1/2 cup granulated sugar
  • 5 eggs
  • 2 tablespoons milk
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 2 cups sifted cake-and-pastry flour

Method

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.)

Nutritional facts Per serving: about

  • Sodium 93 mg
  • Protein 3 g
  • Calories 247.0
  • Total fat 13 g
  • Cholesterol 89 mg
  • Saturated fat 8 g
  • Total carbohydrate 30 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lemon Pound Cake