Lemon Pound Cake

By vealam

Ingredients

• 1 cup butter, melted
• 2 cup sugar
• 4 eggs
• 2 tablespoon fresh lemon juice
• 2 tbsp lemon zest
• 1/2 teaspoon salt
• 3 cups flour
• 2 teaspoon baking powder
• 1 cup milk

Preparation

Step 1

Preheat to 350ºF.
Cream together the butter and sugar. Add the eggs, one at a time, mixing in between each addition.
Mix in the lemon juice, lemon zest, and salt. Mix in the flour, baking powder, and milk.
Grease and flour an angel food cake pan or fluted tube cake pan. Pour the batter into the pan. Bake for 55-60 minutes until toothpick inserted comes out clean.
Let cool for 30 minutes before inverting onto a wire rack. Tip: hit the sides of the pan while upright before inverting. This will loosen the cake from the sides and allow it to easily slide out.