Lemon Pound Cake

Name: Lemon Pound Cake
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 8 serving(s)
Ingredients: 2 becel unsalted sticks, melted; 1 cup sugar; 4 eggs; 1 tablespoon grated lemon peel; 1/2 teaspoon salt; 2 cups all-purpose flour

Submitted by maryjjohnson34

"The only thing better than the “I do”s? This lemon pound cake, inspired by the flavours of the royals' wedding cake and made with pantry staple ingredients."

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photo by maryjjohnson34

Ready In:: 1hr 25mins
Ingredients:: 6
Serves:: 8

ingredients

2 becel unsalted sticks, melted
1 cup sugar
4 eggs
1 tablespoon grated lemon peel
¹⁄₂ teaspoon salt
2 cups all-purpose flour

directions

1. Preheat oven to 350° F (190°C). Grease and flour 9 x 5-inch (23 x 13-cm) loaf pan; set aside.
2. In a large bowl, beat margarine sticks and sugar with an electric mixer on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and salt. Gradually beat in flour on low speed just until blended. Evenly spoon into prepared pan.
3. Bake for 1 hour. Cover loosely with aluminum foil and bake for an additional 5 minutes, or until toothpick inserted in centre comes out clean. Cool for 15 minutes on wire rack; remove from pan and cool completely.