Lemon Pound Cake
Yesterday was my late kickoff to Father’s Day week starting with New York-Style Cheesecake! If you missed it, be sure to click over and check it out! Because you really don’t want to miss that creamy and decadent treat!
Today’s recipe for Lemon Pound Cake is in honor of my Grandpa Keaton. I’ve always felt truly blessed in that I have such a great relationship with all my grandparents. I love that they are my friends, confidantes, and people I can turn to for advice and comfort. My Grandpa is all of that and so much more. I think it’s so fun that he’s a total technology buff and always knows when the newest Apple product will be on the market. I love that he never seems to stop learning and then passing on his new knowledge to us. He is such a loving and respected family patriarch, and I’m so grateful to have him as one of the fathers in my life!
Additionally…. he clearly has great taste in dessert. This Lemon Pound Cake is out of this world (buttery, lemony, decadent!), especially served with berries and whipped cream!
- 1 cup butter, melted
- 2 cup sugar
- 4 eggs
- 2 tablespoon fresh lemon juice
- 2 tbsp lemon zest
- 1/2 teaspoon salt
- 3 cups flour
- 2 teaspoon baking powder
- 1 cup milk
- Preheat to 350ºF.
- Cream together the butter and sugar. Add the eggs, one at a time, mixing in between each addition.
- Mix in the lemon juice, lemon zest, and salt. Mix in the flour, baking powder, and milk.
- Grease and flour an angel food cake pan or fluted tube cake pan. Pour the batter into the pan. Bake for 55-60 minutes until toothpick inserted comes out clean.
- Let cool for 30 minutes before inverting onto a wire rack. Tip: hit the sides of the pan while upright before inverting. This will loosen the cake from the sides and allow it to easily slide out.
Recipe source: Food.com
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