SOUTHERN LEMON POUND CAKE
SOUTHERN LEMON POUND CAKE

This enticing recipe comes from the First Baptist Church of Huntsville, Alabama’s 1995 Finest Recipes  cookbook.

Everything about this cake, from taste to texture, is deliciously amazing.  It will leave you believing that lemon is a Fruit of the Spirit, not just a fruit.

This gem is such a practical cake.  It’s so easy to make and it can be served at many different occasions from picnics and pot lucks to dinner and dessert parties.  Plus, you can easily freeze the the whole cake or what’s left for months.

I put a lemon glaze on it, but it would be just as good Garden of Eden style (no dressing).

It’s great topped with ice cream, whipped cream or both and served with coffee.

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Ingredients:

  • 3 c.  Flour
  • 3 c. Sugar
  • 1 c. Butter
  • 6 Eggs Separated
  • 1 c. Buttermilk
  • 1/2 tsp. Salt
  • 1/4 tsp. Soda
  • 3 tsp.  Lemon Extract
  • 1 Tbsp. Grated Lemon Peel

Directions:

Preheat oven to 325

Cream sugar and butter

Add egg yolks one at a time, beating after each

Sift dry ingredients and add alternately with milk

Beat egg whites until stiff and add to mixture

Add lemon extract and lemon peel

Pour mixture into a greased bundt or tube pan

I love my Nordic Ware Platinum Collection Anniversary Bundt Pan, because the cake releases easy and does not stick.

Bundt Pan
Nordic Ware Bundt Pan

Bake at 325 for 1 hour to 1.5 hours

Cake is done when inserted tooth pick comes out clean

Let cake cool for 15 minutes

Add glaze or not

DELIZ-A-TIP

Have ingredients at room temperature. This results in a pound cake with maximum volume.  

Easy, Simply Southern Lemon Pound Cake

2 Comments

  1. I’ve made this cake recipe many times. It is the most delicious pound cake I’ve ever tasted. I’ve even added coconut to the cake. It was delicious as well. It’s just perfect!

    1. Thanks for your sweet comment. Great idea to add coconut. You can’t beat the coconut lemon combo. I am so, so glad you like this southern lemon pound cake. Happy Baking!

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