Nothing quite says Southern hospitality like a freshly-baked lemon pound cake. Sweet, rich, and tangy, this classic dessert has been shared alongside potlucks and family dinners for generations. If you want to bring some old-fashioned charm to your next gathering, whip up a batch of Southern Lemon Pound Cake – it’s sure to keep guests coming back for seconds.
Southern Lemon Pound Cake
Servings
10
servingsPrep time
30
minutesCooking time
1
hour20
minutesIngredients
1 cup unsalted butter room temperature
3 cups sugar
3 cups cake flour
½ cup olive oil
5 eggs room temperature
½ tsp salt
1 lemon juice and grated zest
1 cup whole milk
1/2 cup of powdered sugar
Directions
- Preheat oven to 325°
- Add butter to mixing bowl.
- Add 1/2 cup of sugar at a time to the butter while mixing.
- Add oil 2 tablespoons at a time.
- Add eggs one at a time, beating slightly after each addition.
- Add lemon juice, zest, and salt.
- Add milk and flour alternately, ending with flour.
- Spray pan with PAM Canola Oil Baking Spray with Flour.
- Pour cake batter into the prepared pan.
- Bake at 325° for 1 hour and 20 to 1 hour and 25 minutes.
- Remove from oven and cool for 10 minutes.
- Lightly coat the top of the pound cake with powdered sugar.
