“A deliciously moist pound cake.”
1hr 15mins

Ingredients Nutrition


  1. Generously brush a 10-inch Bundt pan with melted butter.
  2. Refrigerate pan until butter hardens, about 15 minutes.
  3. Brush pan with remaining melted butter to cover any uncoated spots; set pan aside.
  4. Preheat oven to 350 degrees F.
  5. In small saucepan, bring milk and cut-up butter to a boil; remove pan from heat and set aside.
  6. In a medium bowl, whisk flour and salt; set aside.
  7. In large bowl, with an electric mixer fitted with whisk attachment on medium-high speed, beat eggs until very light and fluffy, about 5 minutes.
  8. On medium speed, gradually beat in 2 cups sugar until blended; beat in vanilla and lemon extracts.
  9. On low speed, gradually beat in flour mixture just until blended.
  10. Pour in hot milk mixture, then add baking powder; beat until blended.
  11. With a rubber spatula, fold in lemon zest.
  12. Scrape batter evenly into prepared pan.
  13. Bake 50-55 minutes, or until a skewer inserted into center comes out clean.
  14. Cool in pan 5 minutes.
  15. Meanwhile, in a small bowl, combine lemon juice and remaining 1/4 cup sugar.
  16. Line a rimmed baking pan with foil.
  17. Invert cake over prepared pan.
  18. Brush top and sides of cake with lemon syrup.
  19. Cool completely.

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