Lemon Pound Cake I

Lemon Pound Cake I

18
Suzanne Stull 0

"Very light pound cake. Tastes just like Sara Lee's!"

Ingredients {{adjustedServings}} servings 256 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Allow butter to reach room temperature. Cream sugar and butter together until light and fluffy. Add eggs one at a time and mix well. Add in flour, powdered milk, and corn syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg and mace. Make sure everything is well blended, and pour into a greased loaf pan.
  2. Bake at 325 degrees F (165 degrees C) for 45 minutes, checking for doneness by inserting a toothpick and seeing if it comes out clean. You almost want to underbake this.
Tips & Tricks
Blueberry Sour Cream Coffee Cake

Blueberries, cinnamon-sugar, and pecans—wake up to a bite of the Big Yummy!

Tanya’s Date Cake

See how a delicious date cake brings a brother and sister together.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 18

  1. 21 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
KIMAR
7/2/2003

I had high hopes, based on previous comments, that this would taste like Sara Lee's. Although it's a decent pound cake, it's not like Sara Lee's. I baked it 40 minutes to slightly underbake it. Since pound cakes are usually better the next day, I hoped that it would somehow resemble Sara Lee's the next day.

alarose
5/21/2003

Well, I had a bad experience with this recipe. The cake turned out quite oily - it left oil on your hands and there was residue in the pan. I only greased the pan quite lightly, I can't imagine it was that. Also, the cake rose wonderfully for 35 minutes or so and then began to sink. It was only just browned on top when I took it out after about 42 minutes, and while it was cooked through it tasted very granular/grainy and was oily. Some people thought it was "OK", some wouldn't eat it. I think you should look elsewhere. Any ideas on what the problem might be? (Perhaps "cake flour" has two meanings, or something.)

cookie monster
8/26/2003

De-lish! Definitely you don't want to overbake it – it will dry out. Top it with a delicious lemon icing: combine 1 tbsp of soft butter or margarine with 2 tbsp of lemon juice, and mix into 2/3 cup of icing sugar. Blend well and spread over the top of the cooled cake.