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Twisted Lemon Pound Cake

Submitted by: | Source: MsSweetie (self)

Twisted Lemon Pound Cake
2010-12-26 Other
5 6

This is my version of a lemon pund cake. My family loves lemon cakes and cupcakes--the kids actually fight over getting the most, and the last one! As such, I came up with a lemon cake that gets the juice, essence, and peel of the lemon--hence, "twisted lemon." :)I hope you like it.

  • Servings: 10-12 servings
  • Prep Time: 30 minutes
  • Cook Time: 1 hour; 45 minutes
  • Total Time: 2 hours; 15 minutes


*1 1/2 Cups of Cake Flour
*1 1/2 Cups of Self-rising Flour
*1 Package of Lemon Jello Pudding, sugar and fat-free is fine
*3 Cups of Sugar
*1 Pound (as In "pound Cake") of Unsalted Butter--softened
*9 Eggs
*1 (8 Ounce) Tub of Sour Cream
*1 Teaspoon Lemon Extract
*2 Teaspoons of Fresh, lemon zest


1. Pre-heat oven to 315F degrees (gas oven)

2. Grease and flour bundt or tub cake pan

3. Sift together both flours--set aside

4. Beat eggs in a separate bowl--set aside

5. Cream together sugar and butter, in a large bowl.

6. Adding to the butter-sugar mixture, alternate between the flour and eggs--blending in each(starting with the flours), a little at a time until both are completely added.

7. Mix in the sour cream.

8. Lastly, mix in the lemon extract and lemon zest, blending in completely.

9. Bake for 1 hour and 45 minutes; or until a toothpick or fork prongs come out clean when inserted into the cake's center.

10. Allow to cool (set) in the pan for approximately 15 minutes; then, remove from the pan, and allow to cool on the rack for another 15 minutes.