Lemon Pound Cake I

Lemon Pound Cake I


Unique recipe makes 1 – 9 x 5 inch loaf pan Change Servings
Makes servings US Metric Modify Recipe (Assist)
  • 1 cup unsalted butter

  • three/four cup white sugar

  • three eggs

  • 1 cup cake flour

  • 2 tablespoons dry milk powder

  • 1 tablespoon corn syrup

  • 1/2 lemon, juiced

  • 1/four teaspoon salt

  • 1/2 teaspoon vanilla extract

  • 1/four teaspoon floor nutmeg

  • half teaspoon baking powder

  • 1/four teaspoon floor mace (non-compulsory)

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Lemon Pound Cake I


  1. Permit butter to succeed in room temperature. Cream sugar and butter collectively till mild and fluffy. Add eggs one by one and blend nicely. Add in flour, powdered milk, and corn syrup. Beat every in nicely. Add juice of half a lemon, salt, vanilla, nutmeg and mace. Be sure every little thing is properly blended, and pour right into a greased loaf pan.
  2. Bake at 325 levels F (one hundred sixty five levels C) for forty five minutes, checking for doneness by inserting a toothpick and seeing if it comes out clear. You virtually need to underbake this.


  • Energy
  • 256 kcal
  • thirteen%
  • Carbohydrates
  • 24.four g
  • eight%
  • Ldl cholesterol
  • ninety four mg
  • 31%
  • Fats
  • sixteen.7 g
  • 26%
  • Fiber
  • zero.four g
  • 2%
  • Protein
  • three.2 g
  • 6%
  • Sodium
  • ninety five mg
  • four%

* % Every day Values are based mostly on a 2,000 calorie weight loss plan.

Recipe by Suzanne Stull

“Very mild pound cake. Tastes identical to Sara Lee’s!”

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