Old Fashioned Lemon Pound Cake

Sugary and sweet, it's perfect for breakfast or dessert. Treat your family to an American classic..

Ingredients:

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1 2/3 cups sugar   

1 tablespoon fresh-squeezed lemon juice   

1 tablespoon pure vanilla extract   

5 eggs

2 teaspoons finely grated lemon zest   

2 cups cups unbleached flour + teaspoon salt, sifted

1 cup unsalted butter, room temperature       

1 Bundt cake pan

Directions:

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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