Editors' Pick
Easy Lemon Pound Cake
"I have used this cake for so many different things. Its great if you need something at the last minute. Its always comes out good. It's good just as a pound cake, without the drizzled lemon. We like it for strawberry shortcake."
photo by Izy Hossack
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1⁄2 cup butter, melted
- 1 cup sugar
- 2 eggs, well beaten
- 1 tablespoon lemon juice
- 1⁄4 teaspoon salt
- 1 1⁄2 cups flour
- 1 teaspoon baking powder
- 1⁄2 cup milk
- 1⁄3 cup lemon juice
- 1⁄4 cup sugar
directions
- Mix together 1 cup sugar and butter.
- Add eggs and 1 tablespoon of lemon juice; mix well.
- Add salt, flour, and baking powder to mixture.
- Add milk.
- Bake at 325°F in a well greased loaf pan for 1 hour,or until golden brown.
- Mix 1/3 cup lemon juice and 1/4 cup sugar.
- Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven.
- Serve warm or cool.
Questions & Replies
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Can I add fresh blueberries? or will the cake be too dense? -
Can I double this recipe for a larger cake? haven't baked in aaa while. -
Do you cook the lemon juice and sugar for the drizzle?
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Do you take bread out of pan and the drizzle or drizzle and the take out pan. If you drizzle first, how long do you let brads sit in pan? -
What modification do I make for high altitude-8000 ft above sea level?
see 3 more questions
Reviews
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More like a cake than a traditional pound cake, but it had a good flavor and texture. Especially liked the drizzled lemon/sugar. Don't know how it was at room temperature--it was all gone before it had cooled.
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This recipe was quick and easy and delicious. I use it to make several pound cakes for my church. -
I love this, super easy, everything is already on hand. Terrific! -
An exellent and simple recipe!!
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This was a great cake. Closer to a cake than poundcake, but then again it didn't have a pound of butter in it either. I was looking for an easy recipe for a Lemon-Scented Mascarpone Trifle I wanted to make, and didn't want to use store-bought pound cake. This was the quick-n-easy recipe! I upped the lemon juice to 2 tablespoons and used 1/4 tsp. lemon oil for extra citrus! I followed the directions, just varying by creaming room temperature (not melted) butter and the sugar. Then adding the room temperature eggs one at a time...mixing until they were incorporated. Then I combined the flour, salt and baking powder and slowly added it alternately with the 1/2 cup milk, beginning and ending with the flour and mixing only until things were incorporated. No beating. Mine baked in a 9x5 loaf pan in 50 minutes. Delicious! Thanks for a fast and easy recipe.
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Tweaks
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I added some canned crushed pineapple to the batter and it was more flavorful and moist..... Easy recipe
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I made this as a pound cake and it was so nice, so I later used it as a cupcake recipe (minus the juice poured over and instead did a sugar glaze). The recipe was perfect for 12 regular cupcakes and it turned out wonderful, though of course I had to reduce the cooking time a lot.
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Added about a tablespoon of lemon zest and used sour cream instead of milk. Good.
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This came together easily and quickly. Since I was using lemons off my backyard tree, I zested the lemon and added it when I added the flour and baking powder. Also, I changed the glaze to powdered sugar instead of granulated (and added some zest to that as well). Great quick dessert. -
I used canned milk. Also sifted the flour. Made a very smooth creamy batter.
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