Lemon Pound Cake I recipe

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Ingredients

1 cup unsalted butter
¾ cup white sugar
3 eggs
1 cup cake flour
2 tablespoons dry milk powder
1 tablespoon corn syrup
½ lemon, juiced
¼ teaspoon salt
½ teaspoon vanilla extract
¼ teaspoon ground nutmeg
½ teaspoon baking powder
¼ teaspoon ground mace

Nutrition Info

256 calories
carbohydrate: 24.4 g
cholesterol: 87.4 mg
fat: 16.7 g
fiber: 0.4 g
protein: 3.2 g
saturatedFat: 10.1 g
servingSize: -
sodium: 95.4 mg
sugar: 13.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 - 9 x 5 inch loaf pan

Recipe Note

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

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