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Lemon Pound Cake
Lemon Pound Cake

Portions: 16   Serving size: 1 slice


1–1/2 cups butter or margarine
3 cups granulated sugar
5 large eggs
3 cups sifted all-purpose white flour
1 cup lukewarm low fat milk
1 teaspoon vanilla extract
2 teaspoons lemon extract



    1. Preheat oven to 325°F.
    2. Grease and flour a tube pan.
    3. Using a mixer, cream butter and sugar together.
    4. Add eggs, one at a time, beating after each egg is added.
    5. Fold in flour and combined milk and extracts.
    6. Pour batter into a greased tube pan and bake for 1 hour and 20 minutes.