Golden Lemon Pound Cake Recipe

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Years ago, while pastoring a church in New Mexico, I worked in a nursing home. For a Christmas party, I baked this pound cake. Everyone raved over the treats "my wife" made. When I told them I'd made them myself, they were astonished.—Douglas Jennings, Ottawa, Kansas
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours + cooling
MAKES: 16 servings

Ingredients

  • 2/3 cup butter-flavored shortening
  • 1-1/4 cups sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon extract
  • 2/3 cup milk
  • 2-1/4 cups cake flour
  • 1-1/4 teaspoons salt
  • 1 teaspoon baking powder
  • 3 eggs
  • Confectioners' sugar

Nutritional Facts

1 serving (1 slice) equals 226 calories, 9 g fat (3 g saturated fat), 41 mg cholesterol, 227 mg sodium, 32 g carbohydrate, trace fiber, 3 g protein.

Directions

  1. In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon juice and extract. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with milk. Beat just until combined.
  2. Pour into a greased and floured 9-in. x 5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick comes out clean.
  3. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 1 loaf.
Originally published as Golden Lemon Pound Cake in Taste of Home February/March 2001, p53

Nutritional Facts

1 serving (1 slice) equals 226 calories, 9 g fat (3 g saturated fat), 41 mg cholesterol, 227 mg sodium, 32 g carbohydrate, trace fiber, 3 g protein.

This recipe pairs well with a sweet white wine.

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Reviews for Golden Lemon Pound Cake

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Sep. 20, 2010

This did not come out right for me. It tasted really good, but did not have the texture of pound cake. It was crumbly and light and completely fell apart on me.

MY REVIEW
Reviewed May. 25, 2010

I have been searching for a moist pound cake that I could make from scratch. I enjoy baking and do it often. This recipe is by far the best I have made. I will make this again and again. I did cut the pound cake in half and made a cream cheese icing and added strawberry preserves in the icing and iced the middle part of the cake. Truly amazing. Thanks for sharing.

MY REVIEW
Reviewed Aug. 8, 2009

This cake is great, but how much baking soda should be added in the ingredients. The baking soda is not listed in the ingredients, but is in the directions. I used 1 teaspoon ...

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