Recipe

Lemon-vanilla Pound Cake Recipe

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Ingredients

Directions

Step #1 Generously brush a 10-inch Bundt pan with melted butter.
Step #2 Refrigerate pan until butter hardens, about 15 mins.
Step #3 Brush pan with remaining melted butter to cover any uncoated spots; set pan aside.
Step #4 Preheat oven to 350 degrees F.
Step #5 In small saucepan, bring milk & cut-up butter to a boil; remove pan from heat & set aside.
Step #6 In a medium bowl, whisk flour & salt; set aside.
Step #7 In large bowl, beat eggs until very light & fluffy, with an electric mixer fitted with whisk attachment on medium-high speed, about 5 mins.
Step #8 On medium speed, slowly beat in 2 c sugar until mixed; beat in vanilla & lemon extracts.
Step #9 On lowish speed, slowly beat in flour mixture just until mixed.
Step #10 Pour in hot milk mixture, then add baking powder; beat until mixed.
Step #11 With a rubber spatula, fold in lemon zest.
Step #12 Scrape batter evenly into prepared pan.
Step #13 Bake 50-55 mins, or until a skewer inserted into center comes out clean.
Step #14 Cool in pan 5 mins.
Step #15 Meanwhile, in a small bowl, mix lemon juice & remaining 1/4 c sugar.
Step #16 Line a rimmed baking pan with foil wrap.
Step #17 Invert cake over prepared pan.
Step #18 Brush top & sides of cake with lemon syrup.
Step #19 Cool completely.
Enjoy the Lemon-Vanilla Pound Cake recipe

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