LEMON POUND CAKE
It is important (as with most cakes) to refrigerate overnight before serving. (A recipe I was honored to adopt; first posted by Mean Chef.)
Provided by carolinafan
Categories Dessert
Time 1h
Yield 2 bundt cakes, 24 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugar.
- Add eggs one at a time mixing well after each addition.
- Sift flour and baking powder together.
- Mix buttermilk and lemon juice together.
- Alternately add dry ingredients and wet ingredients to butter/sugar mixture.
- Add lemon zest and mix until just smooth.
- Spray and flour 2 small bundt pans.
- Bake at 350.
- cool, dismount, wrap in plastic and refrigerate overnight.
- Ice with glaze before serving.
- Note baking time will vary depending on size of pans.
- Cake is done when a tester comes out clean.
Nutrition Facts : Calories 287, Fat 12.8, SaturatedFat 7.7, Cholesterol 69.6, Sodium 35.3, Carbohydrate 40.6, Fiber 0.4, Sugar 25.6, Protein 3.3
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