Golden Lemon Pound Cake Recipe

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Golden Lemon Pound Cake Recipe

Read Reviews
4 4 5
Publisher Photo
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
MAKES:
16 servings
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

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

Directions

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, salt and baking powder; add to the creamed mixture alternately with milk. Beat just until combined.
Pour into a greased and floured 9x5-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.
Originally published as Golden Lemon Pound Cake in Taste of Home February/March 2001, p53

Nutritional Facts

1 slice: 226 calories, 9g fat (3g saturated fat), 41mg cholesterol, 227mg sodium, 32g carbohydrate (16g sugars, 0 fiber), 3g protein.

  • 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
  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, salt and baking powder; add to the creamed mixture alternately with milk. Beat just until combined.
  2. Pour into a greased and floured 9x5-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

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Reviews forGolden Lemon Pound Cake

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vrgnhur1 User ID: 6977674 241253
Reviewed Jan. 7, 2016

"While the wonderful Meyer lemons are being harvested in my area of Texas I wanted to make a good lemon dessert that was quick and easy. I found an error that possibly made my cake rather crumbly and not as pound cake usually turns out: The list of ingredients does not include baking soda, but the recipe instructions did. Wondering if I should put some in, I did put about a scant teaspoon of baking soda, but I feel it should not have been included. Don't know if katlaydee3 did the same, but I had the same problem she described."

MY REVIEW
[email protected] User ID: 2350474 239955
Reviewed Dec. 22, 2015

"This year I am making and giving pound cakes for Christmas and this lemon pound cake recipe is fantastic! I will certainly make it again."

MY REVIEW
katlaydee3 User ID: 3741999 29291
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
Julie20fan User ID: 3959278 84344
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."

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