How to Make Lemon Pound Cake III - A Step-by-Step Guide

One of the most beloved and timeless desserts is the lemon pound cake. It's a classic treat that never fails to impress, with its dense yet moist texture and vibrant citrus flavor. Whether enjoyed with a cup of afternoon tea or as a dessert after a hearty meal, a good lemon pound cake is always a crowd-pleaser. And with this recipe for Lemon Pound Cake III, you can create a delectable and unforgettable version of this beloved dessert in the comfort of your own kitchen.

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Ingredients

  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon nutmeg
  • 1 cup butter flavored shortening
  • 2 cups white sugar
  • 3 eggs
  • ½ cup sour cream
  • 1 ¼ teaspoons vanilla extract
  • 1 ¼ teaspoons lemon extract
  • 1 cup milk

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr
  • Servings: 16
  • Yield: 1 to 10 - inch tube pan

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, salt and nutmeg. Set aside.
  • In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, vanilla and lemon extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
  • Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • Nutrition

    339 cal.

    • Total Fat: 16g
    • Saturated Fat: 5g
    • Cholesterol: 39mg
    • Sodium: 237mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 1g
    • Total Sugars: 26g
    • Protein: 4g
    • Vitamin C: 0mg
    • Calcium: 73mg
    • Iron: 1mg
    • Potassium: 73mg