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Lemon Pound Cake Loaf

User Rating 2.5 Star Rating (3 Reviews)


Serve this pound cake with fresh strawberries or blueberries.

Cook Time: 50 minutes

Total Time: 50 minutes


  • 6 tablespoons butter
  • 2/3 cup granulated sugar
  • 4 egg yolks
  • 1 1/4 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/3 cup milk
  • 2 teaspoons finely grated lemon peel
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract


Heat oven to 350°. Butter and flour a 5x9x3-inch loaf pan.

In a mixing bowl, cream the butter with sugar until light and fluffy. In a separate bowl, beat the egg yolks until light and lemon colored; blend thoroughly into creamed mixture.

Sift together the flour, baking powder and salt. Gradually add flour mixture to the first mixture, alternating with the milk. Beat well.
Blend in the lemon zest and juice and the extracts. Spoon batter into the prepared loaf pan. Bake until a wooden pick inserted into the center comes out clean and the cake pulls away from the sides of the pan, about 45 to 50 minutes. Cool in pan on rack for about 45 minutes; remove from pan and cool thoroughly. If desired, sift powdered sugar over the top.

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User Reviews

Reviews for this section have been closed.

 3 out of 5
, Member porcelaingirl81

I wanted to try this recipe because I had leftover egg yolks from another recipe. I was skeptical about the size of the finished loaf as I poured my batter into the pan, but it did just about double in size and turned out nice. It was not the size of a traditional pound cake, though. I believe I slightly over-baked it, and this resulted in a slightly dryer texture. However, the taste was good [and I did not have lemon extract] and my husband really enjoyed it. I would try this again and watch the oven more closely nearing finish.

0 out of 0 people found this helpful.

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