Ingredients for Lemon Vanilla Pound Cake
- Unsalted Butter
- 1/2 cup whole milk
- All Purpose Flour
- 1/2 teaspoon salt
- 4 large eggs
- Granulated Sugar
- Vanilla Extract
- Lemon Extract
- 2 teaspoons baking powder
- Lemon, Zest Of
- Fresh Lemon Juice
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How to Make Lemon Vanilla Pound Cake
- Generously brush a 10-inch bundt pan with 2 tablespoons of melted unsalted butter.
- Refrigerate the pan until the butter hardens, about 15 minutes.
- Brush the pan with the remaining melted butter to ensure all surfaces are coated.
- Set the pan aside.
- Preheat oven to 350°F (175°C).
- In a small saucepan, bring 1/2 cup whole milk and 4 tablespoons (1/2 stick) unsalted butter, cut into pieces, to a boil.
- Remove from heat and set aside.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour and 1/2 teaspoon salt.
- Set aside.
- In a large bowl, using an electric mixer fitted with a whisk attachment, beat 4 large eggs until light and fluffy, about 5 minutes.
- Gradually beat in 2 cups granulated sugar on medium speed until well combined.
- Beat in 1 teaspoon vanilla extract and 1 teaspoon lemon extract.
- On low speed, gradually beat in the flour mixture until just combined.
- Pour in the hot milk mixture, then add 2 teaspoons baking powder.
- Beat until blended.
- With a rubber spatula, gently fold in the zest of 1 large lemon.
- Scrape the batter evenly into the prepared pan.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool in the pan for 5 minutes.
- Meanwhile, in a small bowl, combine 2 tablespoons lemon juice and 1/4 cup granulated sugar.
- Line a rimmed baking sheet with foil.
- Invert the cake onto the prepared baking sheet.
- Brush the top and sides of the cake generously with the lemon syrup.
- Cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
151g
Fat
41g
Carbs
18g
