Table of Contents
For the Lemon Pound Cake Preheat oven to 325 degrees. Prepare bundt or tube pan by coating with shortening or butter and flouring light. Let the butter, cream cheese, and eggs come to room temperature. Cream together the butter, cream cheese and sugar until fluffy.
Directions. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest. Sift together the flour, baking powder, baking soda,…
Add the lemon juice and zest and combine well. Next add flour, salt and vanilla. Mix until just well-combined, but do not over mix. Then pour the cake batter into the prepared bundt or tube pan. Bake the pound cake until golden brown and a skewer inserted into the cake comes out clean, about 1 hour and 15-30 minutes.
This pound cake, like many cake recipes, starts out with the usual whisking of the dry ingredients. Beat the wet ingredients separately. Then alternate adding the dry ingredients and the sour cream to the wet ingredients. The last additions are a lemon trifecta: lemon zest, freshly-squeezed lemon juice, and a splash of pure lemon extract.
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