Recipe by copelandsk
"My mother's blue-ribbon pound cake recipe. It always gets rave reviews."
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2 1/2 cups
1 1/2 cups
3 1/2 cups
Very easy, delicious recipe. I added lemon zest to the batter (because why not??) and it turned out perfectly!
Delicious! I made it vegan by substituting eggs with flax "egg" (1 tbl flax + 2 tbl water for each egg called for), milk used was almond with 1 tbl apple cider vinegar, and coconut oil for butter, plus vegan sugar. I also made it gluten free with Bob's Red Mill all purpose gf flour. Cake was perfect...crusty on the outside and tender on the inside. Glad I tried it!
I made this for a pot luck, and everyone loved it was so moist and light. I did make a couple of substitutions, but they didn't really make a big difference to the recipe, just a personal preference.
I cut the sugar by half a cup, replaced 1 cup of butter with applesauce, and used lemon juice and lemon zest in place of the lemon extract. Then I added a cup of fresh blueberries. I used someone's suggestion of coating the bundt pan with sugar, then used a lemon glaze
Days later the cake is still as moist as the day I baked it. I will be making this again.
This was awesome! The first time I've ever made a pound cake that was edible, and it was great! Everyone has been asking me for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 244
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