Zesty Lemon Pound Cake from NESTLÉ® TOLL HOUSE® is a true delight for your taste buds. This easy recipe lemon pound cake combines the refreshing taste of lemon with the indulgence of a moist, rich cake, making it the lemon pound cake recipe best enjoyed on any occasion. Baked in a Bundt pan, this bundt lemon pound cake showcases the elegance and simplicity of classic American desserts.
The zesty lemon flavor comes through with every bite, complemented perfectly by the inclusion of NESTLÉ® TOLL HOUSE® Premier White Morsels, which add a hint of sweetness and a unique texture to the cake. Whether you’re searching for the lemon pound cake best recipe for an Easter gathering, a summer picnic, or as a treat for any holiday, this recipes for lemon pound cake from scratch will surely impress.
Ideal for both novice and experienced bakers, this cake is a lemon pound cake bundt recipe that stands out for its simplicity and flavorful results. Enjoy the comforting aroma of this easy recipe lemon pound cake filling your kitchen as you create a delightful dessert to share with family and friends.
Ingredients
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Directions
Step 1
Preheat oven to 350° F. Grease and flour 10-cup Bundt pan.
Step 2
Melt morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool slightly.
Step 3
Combine flour, baking powder and salt in small bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk. Pour into prepared Bundt pan.
Step 4
Bake for 50 to 55 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 10 minutes. Combine powdered sugar and lemon juice in small bowl. Make holes in cake with wooden pick; pour half of lemon glaze over cake. Let stand for 5 minutes. Invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool completely before serving.
Ingredients
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Make It
Step 1
Preheat oven to 350° F. Grease and flour 10-cup Bundt pan.
Step 2
Melt morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool slightly.
Step 3
Combine flour, baking powder and salt in small bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk. Pour into prepared Bundt pan.
Step 4
Bake for 50 to 55 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 10 minutes. Combine powdered sugar and lemon juice in small bowl. Make holes in cake with wooden pick; pour half of lemon glaze over cake. Let stand for 5 minutes. Invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool completely before serving.
Ingredients
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