Easy Lemon Pound Cake
I have used this cake for so many different things. Its great if you need something at the last minute. Its always comes out good. It's good just as a pound cake, without the drizzled lemon. We like it for strawberry shortcake.
Reviews
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More like a cake than a traditional pound cake, but it had a good flavor and texture. Especially liked the drizzled lemon/sugar. Don't know how it was at room temperature--it was all gone before it had cooled. -
This recipe was quick and easy and delicious. I use it to make several pound cakes for my church.
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I love this, super easy, everything is already on hand. Terrific!
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An exellent and simple recipe!!
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This was a great cake. Closer to a cake than poundcake, but then again it didn't have a pound of butter in it either. I was looking for an easy recipe for a Lemon-Scented Mascarpone Trifle I wanted to make, and didn't want to use store-bought pound cake. This was the quick-n-easy recipe! I upped the lemon juice to 2 tablespoons and used 1/4 tsp. lemon oil for extra citrus! I followed the directions, just varying by creaming room temperature (not melted) butter and the sugar. Then adding the room temperature eggs one at a time...mixing until they were incorporated. Then I combined the flour, salt and baking powder and slowly added it alternately with the 1/2 cup milk, beginning and ending with the flour and mixing only until things were incorporated. No beating. Mine baked in a 9x5 loaf pan in 50 minutes. Delicious! Thanks for a fast and easy recipe.
