Ultimate Lemon Pound Cake

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Ingredients

  • FOR THE CAKE
  • 3 1/2 cups cake flour, sifted (NOT self-rising)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups unsalted butter, room temperature
  • 2 1/4 cups granulated sugar
  • 6 large eggs
  • 1 cup whole milk
  • 1 tablespoon lemon zest, finely grated
  • 1 teaspoon lemon extract
  • 1 teaspoon pure vanilla extract
  • FOR THE HOT SYRUP TOPPING
  • 1/2 cup granulated sugar (Yes, this much more!)

Instructions

  1. FOR THE CAKE: Making sure there is a rack in the middle of the oven, preheat oven to 300 degrees F, then butter & flour a 10" (12-cup) Bundt pan.
  2. Sift flour, baking powder & salt together TWICE.
  3. In a large bowl & with an electric mixer on medium speed, beat butter until light & fluffy.
  4. Gradually beat in 1 3/4 cups of sugar, about 3 tablespoons at a time, & continue beating until light & fluffy.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Reduce speed to low & add flour mixture alternately with the milk, in batches, beginning & ending with the flour.
  7. Stir in 1 tablespoon of the zest & both extracts.
  8. Transfer batter to prepared pan & smooth top with a rubber spatula, & bake for 1 1/2 hours or until a wooden pick inserted in the center comes out clean.
  9. Remove from oven & let cool in the pan on a wire rack for 15 minutes.
  10. FOR THE HOT SYRUP TOPPING: Meanwhile, in a small saucepan over medium-high heat, bring 1/2 cup sugar, 2 teaspoons lemon zest & lemon juice to a boil, stirring until sugar has dissolved.
  11. Turn cake out onto the rack & IMMEDIATELY brush the hot syrup over the hot cake.
  12. Let brushed cake cool to room temperature, then cut into wedges & ENJOY!

Nutrition & Diet Analysis (per serving)

747 kcal 37% DV
Protein Fat Carbs

Macronutrients

Protein 8.2g 16% DV
Total Fat 25.3g 32% DV
Carbs 114.6g 42% DV
Fiber 2.1g 7% DV
Sugar 33.4g 67% DV

Electrolytes

Sodium 12707.8mg 100% DV
Potassium 584.3mg 12% DV
Cholesterol 119.8mg 40% DV

Vitamins & Minerals

Vitamin A 233.8mcg 26% DV
Vitamin C 13.7mg 15% DV
Vitamin D 0.4mcg 2% DV
Calcium 1709.3mg 100% DV
Iron 9.9mg 55% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

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).

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