This is one of my mom’s many classic dessert recipes. Just about any time we’d have friends or family come over to our home, we’d tidy up the house and then the last thing she’d do is bake this Lemon Pound Cake so that the house would be full of its citrus-y, buttery aroma. As you can guess, I LOVED when people came over 🙂
This is by no means meant to be a healthy recipe as you can see from the amount of sugar and butter that goes into the mixing bowl; it’s what true pound cakes call for! The strangest ingredient you’re probably curious about is the use of soda (specifically 7-Up) in the cake. This is a trick my mom read about in an old, southern food cookbook back in the 80s and it just stuck with her recipe. It’s weird, but it works!
My favorite way to eat this rich, moist cake is with fruit preserves and a dollop of fresh whipped cream.
If you decide to make this tag me @thefoodiecutie on Instagram, Facebook, or Twitter or comment below with how this turns out for you 🙂
- Unsalted Butter, 3 sticks, room temperature/soft
- Sugar, 3 cups
- Eggs, 6
- Salt, 1/4 tsp
- AP Flour, 3 cups
- Baking Powder, 1 tsp
- Lemon-Lime Soda (7-Up or Sprite), 3/4 cup
- Vanilla Extract, 1/2 tbsp
- Lemon Juice, 1 tbsp
- Optional, Lemon Zest, 1/2 tsp grated
HOW TO MAKE IT
In a large mixing bowl, add the butter and sugar. Using a hand-mixer on medium high speed and beat until it’s creamy and fluffy. This should take a few minutes.
Add the eggs, one by one, and mix until evenly combined.
Add the flour, cup by cup, along with the baking powder and salt then gently mix in on low speed.
Once combined, add in the soda, vanilla, lemon juice, and lemon zest. Mix until combined. This is a thick batter.
Grease a bundt pan or two loaf pans with spray oil or butter. Add about a tbsp of AP flour to the pan then tilt and tap the pan so that the AP flour moves and lightly dusts the entire pan. Pour in the batter and then lightly tap the pan against your working surface to burst an air pockets in the batter.
Set the oven to 315 degrees and bake for about 1 hour and 10 minutes. The edges should be golden brown and the center will be slightly cracked. Insert a toothpick and, if it comes out clean, it’s done!
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