Lemon Pound Cake. Get Inspired On Our Official Site. This lemon pound cake is a triple threat of lemon and all its glorious tartness. First, I use both lemon zest and juice in the batter.

Lemon zest and lemon juice are added to the batter, which lightly perfume the cake with lemon. Lemon Pound Cake Recipe (Ultimate Lemon Cake Recipe) - This is the Best Lemon Pound Cake on the Internet! Tart, sweet, moist and filled with lemon flavor, you will adore this Lemon Cake Recipe with a secret ingredient for years to come! You can cook Lemon Pound Cake using 9 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Lemon Pound Cake

You need 3 1/2 cups of all purpose flour.
You need 1 3/4 teaspoons of baking powder.
You need 1/4 teaspoon of salt.
It's 2 1/2 sticks (10 ounces) of salted butter, at room temperature.
You need 2 cups of sugar.
It's 4 of large eggs, at room temperature.
It's 2 tablespoons of finely grated lemon zest.
You need 2 teaspoons of vanilla extract.
You need 1 cup of whole milk.

Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven. This lemon pound cake is just what the doctor ordered! When I set out to make a lemon pound cake recipe, I've got a few things in mind. That last one is a biggie!

Lemon Pound Cake step by step

Preheat the oven to 325°F. Grease a 9 x 13” metal baking pan. Line the bottom with parchment paper, Grease the paper, and flour the pan..
In medium bowl, whisk together the flour, baking powder, and salt..
In a large bowl, with an electric mixer, beat the butter until softened. Add sugar and beat until light and fluffy, 3 to 5 minutes. Script on the side of the bowl as needed..
Add the eggs, one at a time, beating well after each egg addition. Scrape down the sides of the bowl as needed..
Be in the lemon zest and vanilla..
On the speed, alternate adding the flour mixture in the milk mixture to the butter mixture, beginning and ending with the flour mixture..
Pour the batter into prepared pan and spread it evenly. Tap the bottom of the pan on the worksurface to get rid of any air bubbles..
Bake until a wooden pick inserted in the center comes out clean, 45 to 15 minutes..
Cool in the pan on a wire rack for 15 minutes. If necessary, loosen the cake from the sides of the pan with a small knife. Carefully flip the cake upside down onto the wire rack, peel off the parchment paper, and then turn the cake right side up onto the rack to cool completely..

There's nothing that bugs me more than a dessert that doesn't have flavor. Not an issue here, my friend. How to Make a Lemon Bundt Cake. This Lemon Lover's Pound Cake is a favorite here at Taste of Home. It comes to us from contributor Annettia Mounger of Missouri.