Lemon-Vanilla Pound Cake

READY IN: 1hr 15mins




  • Generously brush a 10-inch Bundt pan with melted butter.
  • Refrigerate pan until butter hardens, about 15 minutes.
  • Brush pan with remaining melted butter to cover any uncoated spots; set pan aside.
  • Preheat oven to 350 degrees F.
  • In small saucepan, bring milk and cut-up butter to a boil; remove pan from heat and set aside.
  • In a medium bowl, whisk flour and salt; set aside.
  • In large bowl, with an electric mixer fitted with whisk attachment on medium-high speed, beat eggs until very light and fluffy, about 5 minutes.
  • On medium speed, gradually beat in 2 cups sugar until blended; beat in vanilla and lemon extracts.
  • On low speed, gradually beat in flour mixture just until blended.
  • Pour in hot milk mixture, then add baking powder; beat until blended.
  • With a rubber spatula, fold in lemon zest.
  • Scrape batter evenly into prepared pan.
  • Bake 50-55 minutes, or until a skewer inserted into center comes out clean.
  • Cool in pan 5 minutes.
  • Meanwhile, in a small bowl, combine lemon juice and remaining 1/4 cup sugar.
  • Line a rimmed baking pan with foil.
  • Invert cake over prepared pan.
  • Brush top and sides of cake with lemon syrup.
  • Cool completely.