Old-Fashioned Lemon Pound Cake

Old fashion Lemon Pound Cake
Found this recipe, I think you are going to like this one!
  1. 1 cup unsalted butter, room temperature
  2. 1 2/3 cup sugar
  3. 2 teaspoons finely grated lemon zest
  4. 1 tablespoon fresh-squeezed lemon juice
  5. 1 tablespoon pure vanilla extract
  6. 5 eggs
  7. 2 cups cups unbleached flour + teaspoon salt, sifted
  8. 1 Bundt cake pan
  1. Preheat an oven to 325 degrees F.
  2. Butter and flour a bundt pan.
  3. In a large mixing bowl, beat the butter and sugar with an electric beater until the mixture is pale and creamy, about 5 minutes.
  4. Beat in the lemon zest, lemon juice, and vanilla.
  5. Add the eggs, 1 at a time, beating until just combined after each addition.
  6. Fold in the flour and salt mixture in 2 batches, mixing after each addition until well combined. Be careful not to over mix.
  7. Spoon the batter into the bundt pan and bake for 45 to 55 minutes, or until a skewer poked into the cake comes out clean.
  8. Cover the pan loosely with aluminum foil if the crust browns too quickly.
  9. Remove cake from oven and cool on a wire rack for 10 minutes.
  10. Remove the Old Fashioned Lemon Pound Cake from the bundt pan and place onto a wire rack to cool completely.
Adapted from recipelion.com
Adapted from recipelion.com
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