Triple-Lemon Pound Cake

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the tangy and zesty flavors of this Triple Lemon Pound Cake recipe. Bursting with the refreshing taste of lemons, this cake is a delightful treat for any lemon lover. The combination of lemon juice, lemon zest, and lemon extract creates a perfectly balanced citrus flavor that is both bright and invigorating. With its moist and tender crumb, this pound cake is a true crowd-pleaser. Enjoy a slice of sunshine with this irresistible dessert!

Keywords: Triple Lemon Pound Cake, tangy, zesty, citrus flavor, refreshing

Triple lemon pound cake recipe details

Triple lemon pound cake recipe, recipe Rating: 4.6
Number of votes:109

This is my adaptation of my favorite classic pound cake recipe. This is not difficult to make, even though it’s made from scratch, and it always gets rave reviews.
Ready in: 2 hours 45 mins

Ingredients

Serves: 16

• 1 cup butter, softened
• 1/2 cup vegetable oil
• 3 cups white sugar
• 5 eggs, room temperature
• 3 1/3 cups all-purpose flour, sifted 2 times
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk
• zest of one lemon
• juice of one lemon
• 1 teaspoon lemon extract
• 2 teaspoon vanilla extract

Preparation method

Prep: 1 hour 15 mins | Cook: 1 hour 30 mins

1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour 10 inch tube pan.
2. Cream butter. Add oil, cream again. Add sugar, cream thoroughly, pausing to scrape sides of mixing bowl as needed. Add eggs, one at a time, beating well after each addition.
3. Sift together flour, baking powder, and salt. Add to sugar mixture alternately with milk, beginning and ending with dry ingredients. Mix in lemon zest and lemon juice. Flavor with extracts. Pour into prepared tube pan.
4. Bake in the preheated oven, testing center of cake with wooden skewer at 90 minutes. If not done, continue to bake until skewer tests clean. Baking time depends on oven and weather. Cool in pan on a rack. Remove from pan when cool.