Emily’s Food and Recipe Blog

Recipes, menus, cooking, restaurant reviews – All about food!

Lemon pound cake

Posted by moderndaygourmet on March 16, 2008

I tried this yesterday and it turned out great. It’s definitely worth using a fresh lemon for the zest and juice instead of the bottled stuff. This came from Cooking Light but I tweaked it somewhat. You can put a glaze on it of lemon juice/powdered sugar but I didn’t bother. The lemon flavor was pretty intense anyway, but the glaze would have been nice too; I was just too lazy.

Cooking spray
1 tablespoon granulated sugar
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups granulated sugar
3/4 cup butter, softened
3 large eggs
1 1/2 tablespoons grated lemon rind
1/4 cup fresh lemon juice
1 1/2 teaspoons vanilla extract
3/4 cup fat-free buttermilk

Coat a 12-cup Bundt pan with cooking spray; dust with 1 tablespoon granulated sugar. Set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.

Place 2 cups granulated sugar and 3/4 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Add rind, 1/4 cup juice, and vanilla; beat until combined. Beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined (batter will be thick).

Spoon batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula. Place a plate upside down on top of cake; invert onto plate to cool completely.


One Response to “Lemon pound cake”

  1. This sounds delicious. I usually request a lemon flavored cake for my birthday, it’s kind of a tradition for me. I think this might be the recipe this year – with the glaze of course 🙂 Thanks for sharing!

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