Recipe: lemon pound cake (2)

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Recipe: lemon pound cake

Lemon Pound Cake

Dear Recipe Goldmine Friends,

Just wanted to let everyone know that I’m still alive and well. I’m also happy to announce that I’m now on top of things at work after 5 exhausting months on the job. Hopefully, this means I’ll be able to spend a lot more time visiting with everyone.

This cake recipe was one that I threw together the other day and is quite good if you like a strong lemon flavor in your cake. My family and friends enjoyed it and I think you will, too. Take care and see everyone again soon. Regards, Cookin’ Dad

1 1/2 cups (3 sticks) margarine
1/4 cup cream cheese, softened (113 grams)
3 cups granulated sugar
5 eggs
3 cups sifted all purpose flour
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 tablespoon lemon extract
1/2 teaspoon almond extract
1/2 cup freshly squeezed lemon juice

Preheat oven to 325 degrees F.

Sift dry ingredients together.

Cream margarine, cream cheese and sugar. Add eggs one at a time, beating well after each addition. Next, add dry mixture and lemon juice alternately, starting and ending with dry mixture. Please note that when it is time for your last flour addition, batter may be very thick and you may have to mix by hand. Lastly, stir in lemon, vanilla and almond extracts. Pour batter into greased and floured standard Bundt pan. Bake at 325 degrees F for about 1 hour 15 minutes. Be careful not to overbake!

NOTE: I sprinkled cake with powdered sugar after it finished baking.