Ingredients
-
12
-
3
-
5
-
3 1/3
-
1/2
-
1
-
1
-
1/4
-
-
-
-
-
-
-
Directions
Lemon Pound Cake,It is important (as with most cakes) to refrigerate overnight before serving. (A recipe I was honored to adopt; first posted by Mean Chef.),* sorry fan oven,Hi. For the lemon pound cake recipe – if you’re using a fan is it still 325 deg F or lower? Thanks.
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Steps
|
1
Done
|
Cream Butter and Sugar. |
|
2
Done
|
Add Eggs One at a Time Mixing Well After Each Addition. |
|
3
Done
|
Sift Flour and Baking Powder Together. |
|
4
Done
|
Mix Buttermilk and Lemon Juice Together. |
|
5
Done
|
Alternately Add Dry Ingredients and Wet Ingredients to Butter/Sugar Mixture. |
|
6
Done
|
Add Lemon Zest and Mix Until Just Smooth. |
|
7
Done
|
Spray and Flour 2 Small Bundt Pans. |
|
8
Done
|
Bake at 350. |
|
9
Done
|
Cool, Dismount, Wrap in Plastic and Refrigerate Overnight. |
|
10
Done
|
Ice With Glaze Before Serving. |
