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Golden Lemon Pound Cake

 Golden Lemon Pound Cake
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
16 ServingsPrep: 15 min. Bake: 1-1/2 hours + cooling


  • 2/3 cup butter-flavored shortening
  • 1-1/4 cups sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon McCormick® Pure 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


  • 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.
  • 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.
  • Cool for 10 minutes before removing from pan to a wire rack to cool
  • completely. Dust with confectioners' sugar. Yield: 1 loaf.
Nutritional Facts: 1 serving (1 slice) equals 226 calories, 9 g fat (3 g saturated fat), 41 mg cholesterol, 227 mg sodium,

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Golden Lemon Pound Cake (continued)

Nutritional Facts: 32 g carbohydrate, trace fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.