Lemon Pound Cake III

Lemon Pound Cake III

47

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

1 h servings 339 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 44.2g
  • 14%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

47
  1. 52 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 extrac...

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 extrac...

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...

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...

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 u...

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

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...

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 taste...

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 mor...

I made this cake and it was exactly what I had a taste for. I used a cup of sweet creamed butter in the place of the shortening and the consistency was perfect (it reminded me of my grandmother'...