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Lemon Pound Cake

Having a great lemon pound cake recipe handy in the kitchen or in the freezer is always a great idea. My mom used to keep one ready just in case someone would drop by on short notice, and she wanted to have something quick to serve them with tea or coffee. The great thing about pound cakes is that they freeze rather well, and are relatively simple to make at the drop of a hot. Here is the absolute best recipe I have found for lemon pound cake that is sure to please your company and having your taste buds dancing in delight.

The Ultimate Lemon Pound Cake Recipe

2 3/4 cups All Purpose Flour
1/2 tsp. Baking Powder
1/4 tsp. Salt
3 sticks Room Temp. Unsalted Butter
2 1/4 cups Sugar
6 Large Eggs
1 cup Milk
1 1/2 tbsp. Lemon Zest
1 tsp. Pure Lemon Extract
1/2 cup Fresh Lemon Juice

Directions:
Preheat oven to 300 F. Grease a 12 cup Bundt pan with butter and then flour it. Mix the flour, baking powder and salt together and then sift the mixture twice. Cream the butter with 1 and 3/4 cups of the sugar until the mixture is pale and fluffy. Add the eggs, one at a time while beating the mixture every time you add one. Reduce the mixing speed to low/medium and add the flour mixture while alternating with the milk, but beginning and ending the addition with flour. Lastly stir in the lemon extract and lemon zest.

Pour the cake batter into the bundt pan and bake for 1 and 1/2 hours and test by inserting a knife in the middle (if it comes out clean then the cake is ready). Take the cake out of the oven when ready and let cool in the pan for approximately 15 minutes. Poke holes all over the cake with a cake tester or wooden skewer stick. In the meantime bring the lemon juice and remaining sugar to a boil in a small saucepan over medium high heat. Stir the mixture continually until the sugar is dissolved. Flip the cake onto a rack that has been placed over a baking sheet, and carefully and slowly pour the sugar/lemon syrup over the cake, and this will allow the syrup to seap into the holes in the cakes as well as onto the top of the cake. Let the cake cool at room temperature and once it has cooled it is ready to serve.

This recipe serves 12.

This recipe is for the ultimate lemon pound cake that is sure to make your mouth water. This is a fantastic recipe for when you are expecting company and you want to wow them with a delicious lemon pound cake for coffee or tea. These can be frozen for about 4 months in a heavy-duty zip-top plastic bag. Simply remove excess air from the bag; then seal and place it in your freezer. To thaw it when you are ready, let it stand at room temperature for half an hour to an hour. This recipe will definitely come in handy when you have a sweet craving and cannot find any sweets in the house. Simply pop it out of the freezer, defrost, and enjoy. This recipe is great to do year round, because it requires basic ingredients and it always seems to be the perfect dessert pleasing guests at coffee or teatime.
Enjoy!

Learn more about this author, Daniella Di Nenno.
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