Aunt Magdeline'S Lemon Pound Cake
A moist and zesty lemon pound cake with a tender crumb, perfect for dessert or tea time, showcasing bright lemon flavor and rich butteriness.
Ingredients
Instructions
- Mix butter and sugar until creamy.
- Add lemon zest and lemon extract; mix well.
- Add eggs, one at a time, mixing well after each addition.
- In a separate bowl, sift together the all-purpose flour and self-rising flour.
- Mix lemon juice and milk or buttermilk together.
- Alternately add the flour mixture and the lemon juice-milk mixture to the butter mixture, beginning and ending with the flour.
- Mix just until each addition is incorporated; do not overmix.
- Pour the batter into a buttered and floured large Bundt pan.
- Place the pan into a cold oven, then turn on the oven to 300°F (150°C).
- Bake for approximately 1 hour and 45 minutes.
- Do not open the oven during the first 1 hour and 15 minutes of baking.
- Gently open the oven and insert a toothpick into the center; if it comes out clean, the cake is done.
- Allow the cake to cool for about 10 minutes, then remove from the pan after cooling.
Tips & Substitutions
For a lighter texture, ensure that your butter is softened but not melted. If you don’t have self-rising flour, you can substitute it by adding 1 teaspoon of baking powder per 1 cup of all-purpose flour. For an extra burst of lemon flavor, consider adding a bit more lemon zest or using fresh lemon juice instead of bottled. This cake pairs beautifully with *Lazy Boy Fruit Pie*.
Serving Suggestions
Serve slices of the lemon pound cake with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. Fresh berries or a fruit compote would also complement the cake's flavors beautifully. This cake is perfect for brunch or as a delightful dessert paired with *Ann'S Quick Dip* for a sweet and savory contrast.
Storage & Reheating
Store any leftover lemon pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm it in the microwave for a few seconds or in a preheated oven at 350°F (175°C) for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Magdeline'S Lemon Pound Cake contains roughly 889 calories, with 11g protein, 136g carbohydrates, and 12g fat. It is an excellent source of vitamin C (43% of the Daily Value), calcium (29% of the Daily Value), and iron (27% of the Daily Value), and a good source of dietary fiber and vitamin A. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
While all-purpose flour is recommended for the best texture, you can experiment with cake flour for a lighter crumb. If you opt for whole wheat flour, consider mixing it with all-purpose flour to maintain a good balance in texture.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by overmixing the batter or not baking it long enough. To prevent this, make sure to mix just until incorporated and always check for doneness with a toothpick before the minimum baking time is reached.
Can I freeze lemon pound cake?
Yes, you can freeze lemon pound cake! Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be frozen for up to 3 months. Thaw it in the refrigerator or at room temperature before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).