Easy Lemon Pound Cake

4.5
(84)
71 Reviews
20 Photos

This recipe is quick and easy and has a wonderful flavor. Goes great with tea or coffee.

Submitted by Tamara
Updated on November 25, 2024
a slice of lemon pound cake on a white plate
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Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
16
Yield:
1 (10-inch) cake
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Ingredients

Original recipe (1X) yields 16 servings

  • 3 cups all-purpose flour

  • 3 teaspoons baking powder

  • 1 teaspoon salt

  • ¼ teaspoon nutmeg

  • 1 cup butter flavored shortening

  • 2 cups white sugar

  • 3 eggs

  • ½ cup sour cream

  • 1 ¼ teaspoons vanilla extract

  • 1 ¼ teaspoons lemon extract

  • 1 cup milk

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, salt and nutmeg. Set aside.

  2. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, vanilla and lemon extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.

  3. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

215 home cooks made it!

Nutrition Facts (per serving)

339 Calories
16g Fat
44g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 339
% Daily Value *
Total Fat 16g 21%
Saturated Fat 5g 24%
Cholesterol 39mg 13%
Sodium 237mg 10%
Total Carbohydrate 44g 16%
Dietary Fiber 1g 2%
Total Sugars 26g
Protein 4g 9%
Vitamin C 0mg 0%
Calcium 73mg 6%
Iron 1mg 7%
Potassium 73mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.