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Lemon Lemon Pound Cake

It is very moist, and you can add your own flavors, icing or glaze.


  • 2 1/2 sticks of butter
  • 6 eggs
  • 2 tsp. of lemon extract
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  • 3 cups of sugar
  • 3 cups of flour
  • 1 tsp. of baking powder
  • 1 can of Carnation evaporated milk
  • pinch of salt
  • frozen lemon juice


Preheat oven to 350 degrees F. Cream butter and sugar in large bowl until light and creamy. Add eggs one at a time mixing well after each. Add lemon extract mix well. Sift flour, baking powder, and salt.

Add half of the flour and milk to butter mixture, beat until smooth and creamy. Repeat the above with balance of flour & milk. Pour batter into a greased tube pan. Bake for 1 hour (DO NOT open oven door before the hour is up) After hour is up, test cake until it is done. Prick cake on top and bottom, with a fork and brush on the lemon juice. Serves 16 to 18

By chicken42 from Philadelpha, PA

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