a delicious marinade for any kind of meat. My DIL’s best friend responded, “It’s meat, shut up and eat it,” when my kid questioned, “What is it?” The name was announced. It is quite adaptable. Make necessary flavor adjustments. Add more ingredients, such as chopped green onions, etc.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 16 |
| Yield: | 1 to 10 – inch tube pan |
Ingredients
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon nutmeg
- 1 cup butter flavored shortening
- 2 cups white sugar
- 3 eggs
- ½ cup sour cream
- 1 ¼ teaspoons vanilla extract
- 1 ¼ teaspoons lemon extract
- 1 cup milk
Instructions
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 339 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 237 mg |
| Sugars | 26 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
The recipe was great, only I should have used a bigger pan.
I prefer not to use frosting (I will frost the other loaf for guests and I plan to sprinkle/decorate it with my Lemon Drop Martini rim coating for extra sparkle) so the cake has got to be good – and this is! The slight hint of nutmeg is really nice with the lemon. The recipe appears to be very good on its own but here are my changes: I used about ¾ cup shortening and ¼ cup margarine, plain Greek yogurt instead of sour cream and about 2 teaspoons fresh squeezed lemon (This could use even 3 teaspoons of lemon but 2 was still very good. Lemon zest would also be a good addition) instead of the lemon extract. I made substitutions not to improve but because that’s what I had on hand, and I want to confirm it worked. I creamed the fats and sugar very well, added eggs separately and beat 2 minutes after each one. I made into two loaves and made a trough in the center of each loaf to make sure the center would bake through. I used glass pans and increased the baking time by 5 minutes despite my effort to have ingredients at room temperature. Watch this one carefully at the end of the baking time because it finishes up quickly and it would not do well if overbaked. Thanks for the keeper!
It was very delicious and my whole family loved it.
This is NOT a pound cake. It is a tasteless lump formed into a Bundt pan. I was kind to give 2 stars only because you can toast it and serve it with ice cream and chocolate syrup on top to eat it. I ended up throwing most of it away. By the way, this is one of a very few recipes I have ever been so repulsed by.
I used real butter, real lemon rind and juice.
Yummy
Favorite Lemon pound cake. Moist and flavorful.
I made this with alterations because I did not have all of the original recipe ingredients in the house. I used margarine instead of the shortening and real lemon juice instead of the extract. I also make it in a bundt pan. I made the recipe for 24 servings and added about a teaspoon more of lemon juice and also 1t ground lemon peel. I was careful not to overbake the cake. I let it cool for about 10 min then flipped it outside of the pan. I was disappointed not to see a recipe for a glaze attached to this recipe so I used another glaze recipe that I found. This seems to be a great base recipe to use to get creative and add other flavors/ingredients.
Very, very, very, very GOOD.
This is a delicious and surprisingly light cake. I used butter instead of shortening. I also don’t use extracts, so used fresh squeezed lemon juice and lemon zest instead. Made no other changes to the cake recipe and didn’t make the glaze. Tastes great on its own. When I had guests over though, I whipped together some mascarpone cheese, with a little heavy cream, honey, a splash of lemon juice and sprinkle of lemon zest, as a topping, to accompany the cake and it was a hit!
Absolutely wonderful! Had to use butter as I didn’t have the butter flavored shortening but it turned very well.
I used 1 1/2 cups cake flour and 1 1/2 cups all-purpose flour and used lemon emulsion. Yes, I will make it again.
This recipe is super easy & works very well. I made a few changes to adjust it to my tastes. I used all butter instead of the butter flavored shortening. No vanilla flavoring, all lemon flavoring with an extra teaspoon for more intense flavor. Next time I will probably try a splash of lemon juice as well.. I used lactose free milk. I replaced the sugar with a Truvia blend. I discovered that I was out of nutmeg & used ground cinnamon.Since I used a bundt pan, I had to adjust the baking time & just gauged it by sight. Will definitely be baking this again soon
I will definitely recommend doing this recipe in a circle pan it makes it look nicer for festivities. Also add a little lemon zest and use butter not flavored shortening. Probably the best thing I’ve put in my mouth in my whole baking life.
Excellent recipe. My husband is the one who likes sweet bread with delicious frosting and he loves this one.
Very easy recipe. Added two tablespoons of real lemon juice and it is sooo good. I even made it into small bundts and family loves it.
I didn’t have lemon extract, so I used orange peel– to make it Orange Pound Cake! It wasn’t bad, but next time I will use the extract…and vegetable oil instead of lard.
I love this cake! Although I would suggest adding a little more lemon then they say. It doesn’t taste lemony really.
Good recipe. I changed it a little bit, I just use lemon extract,added a cup of milk and blueberries, and no icing
I made this cake yesterday and it was perfect! I only had 1/4 tsp of lemon extract, so I made up the difference with fresh squeezed lemon juice, added lemon zest and used 1 cup butter. I didn’t frost it, but it was perfect without frosting – moist and full of lemon flavor! This will be a family favorite! Thanks for sharing!
Perfect Recipe for Lemon Pound Cake! Came out moist and rich. Just added a bit of lemon zest for enhanced flavor. Thanks for the share.