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    You are in: Home / Recipes / Lemon Pound Cake(ATK) Recipe
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    Lemon Pound Cake(ATK)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Coppercloud's Note:

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    Serves: 8



    Units: US | Metric




    1. 1
      Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease an 8 1/2 by 4 1/2 inch loaf pan with 1 tablespoon of the softened butter; dust with 1 tablespoon of the flour, tapping our the excess. In a medium bowl, whisk together the remaining 1 1/2 cups flour, the baking powder and the salt; set aside.
    2. 2
      Melt the remaining 16 tablespoons butter in a small saucepan over medium heat. Whisk the melted butter thoroughly to reincorporate any separated milk solids.
    3. 3
      In a food processor, pulse the sugar and zest until combined, about 5 pulses. Add the lemon juice, eggs and vanilla; process until combined, about 5 seconds. With the machine running, add the melted butter through the feed tube in a steady stream [this should take about 20 seconds]. Transfer the mixture to a large bowl. Sift the flour mixture over the egg mixture in three additions, whisking gently after each addition until just combined.
    4. 4
      Pour the batter into the prepared pan and bake 15 minutes. Reduce the oven temperature to 325 degrees and continue to bake until deep golden brown and a toothpick inserted in the center comes out clean, about 35 minutes, rotating the pan halfway through the baking time. Cool in the pan for 10 minutes, then turn onto a wire rack. Pike the top and sides of the cake throughout with a toothpick. Cool to room temperature, at least 1 hour. [The cooled cake can be wrapped tightly in plastic wrap and stored at room temperature for 5 days.].
    5. 5
      For the glaze: While the cake is cooling, bring the sugar and lemon juice to a boil in a small saucepan, stirring occasionally to dissolve the sugar. Reduce the heat to low and simmer until thickened slightly, about 2 minutes. Brush the top and sides of the cake with the glaze and cool to room temperature.

    Ratings & Reviews:

    • on August 27, 2014


      Tasted pretty good. But I used lemon extract instead of vanilla. And even though I increased the baking powder to 1 tablespoon, since 1 teaspoon didn't quite seem like enough, it didn't rise very much; so it was kind of dense.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lemon Pound Cake(ATK)

    Serving Size: 1 (136 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 523.1
    Calories from Fat 243
    Total Fat 27.1 g
    Saturated Fat 16.3 g
    Cholesterol 157.8 mg
    Sodium 230.7 mg
    Total Carbohydrate 65.8 g
    Dietary Fiber 0.6 g
    Sugars 44.2 g
    Protein 5.6 g

    The following items or measurements are not included:


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