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lemon vanilla pound cake


a deliciously moist pound cake.


# # # # # # # # # # # # # #


  • Carbohydrates: 364.3
  • Fats: 21.0
  • Dietary Fiber: 151.0
  • Minerals: 8.0
  • Proteins: 10.0
  • Vitamins: 41.0
  • Water: 18.0


  1. Generously brush a 10-inch bundt pan with melted butter
  2. Refrigerate pan until butter hardens
  3. About 15 minutes
  4. Brush pan with remaining melted butter to cover any uncoated spots
  5. Set pan aside
  6. Preheat oven to 350 degrees f
  7. In small saucepan
  8. Bring milk and cut-up butter to a boil
  9. Remove pan from heat and set aside
  10. In a medium bowl
  11. Whisk flour and salt
  12. Set aside
  13. In large bowl
  14. With an electric mixer fitted with whisk attachment on medium-high speed
  15. Beat eggs until very light and fluffy
  16. About 5 minutes
  17. On medium speed
  18. Gradually beat in 2 cups sugar until blended
  19. Beat in vanilla and lemon extracts
  20. On low speed
  21. Gradually beat in flour mixture just until blended
  22. Pour in hot milk mixture
  23. Then add baking powder
  24. Beat until blended
  25. With a rubber spatula
  26. Fold in lemon zest
  27. Scrape batter evenly into prepared pan
  28. Bake 50-55 minutes
  29. Or until a skewer inserted into center comes out clean
  30. Cool in pan 5 minutes
  31. Meanwhile
  32. In a small bowl
  33. Combine lemon juice and remaining 1 / 4 cup sugar
  34. Line a rimmed baking pan with foil
  35. Invert cake over prepared pan
  36. Brush top and sides of cake with lemon syrup
  37. Cool completely

Step 24

Total Time in Minute 75

Ingredients Count 11

cooking lemon vanilla pound cake

See More Relate Photo


Unsalted butter


All-purpose flour



Granulated sugar

Vanilla extract

Lemon extract

Baking powder


Zest of

Fresh lemon juice

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