Lemon Pound Cake III Recipe - Allrecipes.com
Lemon Pound Cake III Recipe
  • READY IN 1 hr

Lemon Pound Cake III

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

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch tube pan Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 10, 2007

This cake is fool proof! I did tweek it bit to fit me. I added lemon zest to it, I also used margarine out the fridge instead of the shortening. The cake came out wonderful. I think this recipe is great for the least experinced baker to an old pro

Most Helpful Critical Review
May 16, 2003

this cake is easy to make and has a good flavor however, if you find it a bit dry add powdered sugar and butter together over low heat until you get a buttery glaze add a little lemon extract if you wish,and pour over warm cake. example; 1cup p.sugar to 1/3 cup butter but make it simple make as little or as much glaze to your cake as you wish .

Jul 07, 2009

This is a lovely recipe! I did not have any butter flavoured shortening, so I just used butter and it turned out fine. I added a tad more lemon extract also then what was called for. I halved the recipe and put it in a bundt pan instead of a tube pan. The glaze I used consisted of melted butter, confectioner's sugar, milk and lemon extract. Will definately make again!

Sep 07, 2008

I've made this twice; once I didn't have enough sour cream on hand, so I used some cream cheese as well, and the second time I didn't have *any* sour cream, so I reduced the sugar to 1 cup and used condensed milk in place of the cream. Delicious both times. I serve with fresh berries and whipped cream for dessert, or plain with coffee.

Jul 12, 2006

I did use a lemon glaze; however, I did not find this to be at all dry. Moist cake with a wonderful flavor!

Feb 22, 2007

I really loved this cake. I put the batter in a smaller pan and it over flew, as soon as it started baking. I just greased a larger pan quickly and poured the batter in. With all this tragedy the cake was awesome! "Foolproof"

Mar 19, 2010

this recipe was delicious! I loved it and so did my family. My father described as thick, like bread. i really enjoyed this recipe! P.S. i am lactose intolerant so I used rice milk. It tasted great just the same.

Sep 06, 2006

What a perfect recipe! I love lemon, I made these for my brothers house-warming party as little flower cakelettes, topped with a simple lemon confectioners glaze. They were a total hit, much more popular than the excellent chocolate cakes I made. This is a recipe I'll make again and again, very classic and elegant. And just as the recipe says perfect with a nice cup of tea.


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  • Calories
  • 339 kcal
  • 17%
  • Carbohydrates
  • 44.2 g
  • 14%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 236 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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