Lemon Poundcake

Lemon Poundcake
Servings: 24 Prep 20 mins Bake 350°F 30 mins Bake 300°F 50 mins


  • 2 1/4 cups unsalted butter (4-1/2 sticks), at room temperature
  • 2 1/4 cups sugar
  • 9 eggs, at room temperature
  • 1 tablespoon lemon extract
  • 1 1/2 teaspoons grated lemon rind
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 quart strawberries

Make It

1. Heat oven to 350 degrees F. Butter and flour 10-inch tube pan. Tap out excess flour.

2. Beat butter in bowl until creamy. Gradually beat in sugar until light and fluffy. Add eggs, one at a time. Beat in extract and rind.

3. Combine flour, baking powder and salt in small bowl. Gradually beat into butter mixture; on medium speed, beat 3 minutes or until thick and creamy. Pour into prepared pan.

4. Bake in 350 degree F oven for 30 minutes. Lower heat to 300 degrees F. Bake 50 minutes or until wooden pick inserted in center comes out clean. Let cake cool in pan on wire rack for 15 minutes. Turn cake out onto rack to cool completely. Serve with strawberries. Makes 24 servings.

Nutrition Facts

Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 215, Fat, total (g): 13, chol. (mg): 84, sat. fat (g): 8, carb. (g): 22, pro. (g): 3, sodium (mg): 72, Percent Daily Values are based on a 2,000 calorie diet.