Recipe for Lemon Pound Cake
A citrus twist makes this recipe for lemon pound cake a definite crowd pleaser!
This moist cake is delicious with powdered sugar sprinkled on top, with fresh berries and a dollop of whipped cream, or drizzled with a light citrus glaze.
No matter how you serve it, your guests will be begging you for the recipe!
What You'll Need for this Pound Cake:
- 2 2/3 cups sugar
- 1 cup butter, softened
- 6 large eggs
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon orange oil, or 1/2 teaspoon orange extract
- 1/4 teaspoon lemon oil, or 1/2 teaspoon lemon extract
- 1 cup sour cream
Preheat the oven to 350 degrees. Coat a bundt pan with non-stick cooking spray.
Beat together sugar, butter, and eggs in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Add the flour, salt, and baking soda, mixing until
Add the vanilla, oils, and sour cream and beat until smooth and blended. Pour into the prepared pan and bake for about an hour, or until a wooden pick inserted in the
center comes out clean.
Place the pan on a rack and let cool for 25 minutes. Remove the cake from the pan and let cool completely on the rack.
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