Lemon Sunday Pound Cake
This pound cake is rich, moist, and completely delicious, with just the right amount of citrus. Perfect for Sunday brunch, which is my favorite time to have it!"I used cake flour instead of regular all purpose flour and cooked in a bundt pan and the cake turned out AMAZINGLY!!! Next time I will use more fresh lemon juice for the cake because it wasn't lemony enough for my taste. I also wasn't crazy about the syrup. It was too tart. Not sweet enough. However, I will definitely make this again! Yummy!!!" - sherieme
Yield: 12 Ready in 1 hours, 30 minutes
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Lemon Sunday Pound Cake Preparation
For the cake:
Grease a 10 in. tube pan or bundt pan and preheat oven to 325 degrees. Mix lemon zest and sugar together until sugar is fragrant. Cream sugar and butter. Beat in eggs and lemon juice. Add salt, flour, baking powder and combine. Stir in milk. Bake for 55-65 minutes, or until a toothpick inserted into cake comes out clean.
For the syrup:
Combine all ingredients in a small saucepan and bring to a boil over medium heat, stirring to dissolve sugar. Cool slightly and pour over cake. Let cake sit overnight to soak up the syrup for best results.
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