Lemon Lovers Pound Cake

Lemon Lovers Pound Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    cups all purpose flour

  • 1

    [3.4 oz] box instant lemon pudding

  • 1

    tsp baking powder

  • ¼

    tsp salt

  • 3

    cups granulated sugar

  • 2

    sticks [1 cup] butter, melted

  • ½

    cup vegetable oil

  • 1

    Tbsp lemon zest

  • 2

    tsp lemon extract

  • 1

    tsp pure vanilla

  • 1

    cup of milk

  • 5

    eggs

Directions

Preheat the oven to 350°F. Generously butter and flour a tube pan and set aside. Sift together the flour, pudding mix, baking powder and salt, set aside. In the mixing bowl of a stand mixer, beat together the sugar, melted butter, vegetable oil, lemon zest, lemon and vanilla extracts. Lower the speed of the mixer and add the sifted dry ingredients alternately with the milk and eggs beating well after each addition. After all of the ingredients have been added, increase the speed of the mixer and beat on medium speed for 1-2 minutes, stopping to scrape the bowl periodically. The batter will be thick and creamy. Pour into the prepared tube pan. Bounce the cake pan on the counter a few times to remove any air bubbles. It's recommended you bake this cake one position lower than the center of the oven for best results. [In the lower third of the oven] Bake for approximately 1 hour and 15-20 minutes. Test the center with a toothpick and if it shows moist crumbs, remove from the oven. Cool in the tube pan for 20 minutes then remove the outer ring from the pan. Cool the cake completely on a cooling rack. Yield: 1 cake


Nutrition

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