Lemon Lovers Pound Cake

Course Cake, Dessert

Cuisine American, Southern

Keyword lemon-lovers-pound-cake, lemon-pound-cake-recipe, southern-pound-cake-recipe

Prep Time 15

Cook Time 1 20

Cooling time 4

Total Time 5 35

Servings slices

Calories 454kcal

Author Melissa Sperka

Ingredients

3 cups all purpose flour
1 3.4 oz box instant lemon pudding mix
1 tsp baking powder
1/4 tsp salt
3 cups granulated sugar
1 cup salted butter melted
1/2 cup vegetable oil
1 Tbsp lemon zest
2 tsp lemon extract
1 tsp pure vanilla
5 large eggs
1 cup of milk
Creamy lemon glaze:
2 Tbsp lemon juice
1 Tbsp heavy cream
2 tsp lemon zest
1 cup powdered sugar

Instructions

Preheat the oven to 350°F. Move the oven rack to the lower third of the oven. Generously butter and flour a 2-piece tube pan and set aside.
Use a whisk to sift together the flour, pudding mix, baking powder and salt, set aside.
In the mixing bowl of a stand mixer beat together the sugar, melted butter, vegetable oil, lemon zest, lemon and vanilla extracts over medium high speed.
Lower the speed of the mixer and add the eggs one at a time beating well after each addition.
To the bowl add the sifted dry ingredients alternately with the milk. Mix well.
After all of the ingredients have been added, increase the speed of the mixer and beat on medium speed for 1-2 minutes, stopping to scrape the bowl periodically. The batter will be thick and creamy.
Pour into the prepared tube pan. Bake for approximately 1 hour and 15-20 minutes. Test the center with a toothpick and if it shows moist crumbs, remove from the oven.
Cool in the tube pan for 20 minutes then remove the outer ring from the pan and cool completely on a cooling rack.
Lemon Glaze: In a small mixing bowl mix together the heavy cream, lemon juice and lemon zest into the powdered sugar.
Mix until the powdered sugar is dissolved and there are no lumps. Add additional lemon juice, if needed to thin for drizzling.
Drizzle over the cooled cake.

Notes

Serving suggestions: Serve with vanilla bean ice cream, fresh whipped cream, lemon curd or vanilla pastry cream and assorted berries. [raspberries, blueberries, strawberries]
My Aunt Beulah's recipe recommends checking the cake after it's been baking for 1 hour. Oven temperatures vary, and due to the combination of butter and oil, the top of this moist cake could over cook if not closely watched. After one hour, if the top is sufficiently browned, place a piece of aluminum foil on top to prevent over browning.

Nutrition