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    You are in: Home / Recipes / Old Fashioned Lemon Pound Cake Recipe
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    Old Fashioned Lemon Pound Cake

    Old Fashioned Lemon Pound Cake. Photo by Megohm

    1/1 Photo of Old Fashioned Lemon Pound Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Megohm's Note:

    Straight-to-it, no nonsense, Southern lemon poundcake! A variation from the Fish Family Cookbook, out of South Carolina. You can make this any old way you want, you can substitute some vanilla for the lemon zest, and add anything you want. Cherries, pineapple, coconut, chocolate chips, blueberries, orange zest, just about anything! I like to make a simple glaze for this with 1.5 cups icing sugar, 1 tsp lemon zest, and 1/4 cup lemonade, but you could also use milk or water.

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    Ingredients:

    Serves: 10-12

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      In a bowl, combine flour, baking powder, soda, and salt. Mix well, or use a sifter.
    2. 2
      Stir in lemon zest.
    3. 3
      In a mixing bowl, cream sugar and shortening very well, until light and fluffy.
    4. 4
      Add eggs, one at a time, mixing well each time.
    5. 5
      Next, add flour mixture and buttermilk alternately, starting and ending with the flour mixture.
    6. 6
      Pour into a well-greased bundt or tube pan, and place in a 350 degree F oven for about 60 minutes, or until it tests clean with a toothpick/knife, and cake springs back when touched.

    Ratings & Reviews:

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    Nutritional Facts for Old Fashioned Lemon Pound Cake

    Serving Size: 1 (120 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 511.4
     
    Calories from Fat 206
    40%
    Total Fat 22.9 g
    35%
    Saturated Fat 5.9 g
    29%
    Cholesterol 75.3 mg
    25%
    Sodium 328.9 mg
    13%
    Total Carbohydrate 70.1 g
    23%
    Dietary Fiber 1.0 g
    4%
    Sugars 41.2 g
    165%
    Protein 7.2 g
    14%

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