Old Fashioned Lemon Pound Cake

 

I make this all the time, it is a xmas tradition, i just wanted to add that i use the lemon juice and half cup of sugar,and pour over cake after it is cooked, i repeat till all lemon mixture is gone. This soaks into top of cake and makes a beautiful tasty lemon cake.

Ingredients:

• 1 cup unsalted butter, room temperature
• 1 2/3 cups sugar
• 2 teaspoons finely grated lemon zest
• 1 tablespoon fresh-squeezed lemon juice
• 1 tablespoon pure vanilla extract
• 5 eggs
• 2 cups cups unbleached flour + ¼ teaspoon salt, sifted
• 1 Bundt cake pan

Instructions:

1. Preheat an oven to 325 degrees F.
2. Butter and flour a bundt pan.
3. In a large mixing bowl, beat the butter and sugar with an electric beater until the mixture is pale and creamy, about 5 minutes.
4. Beat in the lemon zest, lemon juice, and vanilla.
5. Add the eggs, 1 at a time, beating until just combined after each addition.
6. Fold in the flour and salt mixture in 2 batches, mixing after each addition until well combined. Be careful not to over mix.
7. Spoon the batter into the bundt pan and bake for 45 to 55 minutes, or until a skewer poked into the cake comes out clean.
8. Cover the pan loosely with aluminum foil if the crust browns too quickly.
9. Remove cake from oven and cool on a wire rack for 10 minutes.
10. Remove the Old Fashioned Lemon Pound Cake from the bundt pan and place onto a wire rack to cool completely

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