How to Make Lemon Pound Cake?

 

Lemon Pound Cake
Lemon Pound Cake

 

This is an awesome light cake that I am sure your family will love. The apricot nectar in this recipe could be substituted with orange juice, but the apricot adds a nice flavor. This is an adaptation of a very old french recipe my Mother used to make.

Ingredients

2 1/2 cups all purpose flour

1 1/2 cups sugar

3 tsp. baking powder

1/2 tsp. salt

3/4 cup apricot nectar

3/4 cup vegetable oil

2 tsp. lemon extract

4 eggs

1 1/2 cups sifted powdered sugar

1/2 cup lemon juice


Preparation

Preheat oven to 325 degrees. Grease and flour a twelve-cup bundt pan. In a large bowl combine all ingredients except powdered sugar and lemon juice. Mix on low speed until moistened. Mix an additional three minutes on medium speed. Pour batter into prepared pan. Bake for 40 Р50 minutes or until a toothpick comes out clean. Prick cake all over with long tined fork. In a small bowl blend powdered sugar and lemon juice until smooth. Poor half the  mixture over hot cake in baking pan, let stand fifteen minutes. Invert onto serving platter and spoon over remaining glaze.

Serving

I like to serve this cake with vanilla ice cream or lemon sherbet. It is surprisingly light and refreshing. I know this is going to be a favorite of anyone who tries it.



David Wilson

Author: David Wilson

David's family family owns a large catering company in Las Vegas. He grew up in the food industry. He specializes in high end corporate functions. He worked through college cooking for his family business. He understands the importance of creating flavorful and exciting meals on any budget.

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