Aunt Naomi’s Lemon Pound Cake
Aunt Naomi’s Lemon Pound Cake
Dawn Arnold
12
60 minutes
American
Dessert
Indulge in the delightful flavors of Aunt Naomi’s Lemon Pound Cake, a moist and rich dessert perfect for any occasion. With a zesty lemon essence and a tender crumb, this cake is sure to impress your family and friends.
Ingredients
2 and 1/4 cups Self-Rising Flour, (293 grams)
2 cups Sugar, (400 grams)
2 Large Eggs
1 Stick Melted Butter (Salted or Unsalted), (113.4 grams)
1 and 1/2 cups Milk, warm
1 teaspoon Lemon Extract
1 teaspoon Vanilla Extract
2 small Lemon Instant Pudding Mixes
Directions
Place all dry ingredients in the mixing bowl and mix well to make sure all of the dry ingredients are combined.
Add in the melted butter and eggs. Slowly add in the milk, a little at a time, and the extracts.
Pour into a greased Bundt pan and bake at 350°F until the center comes out clean. For 1 regular-size Bundt pan, bake approximately 1 hour, and for 2 small Bundt pans, bake for approximately 35-40 minutes.
If using a thermometer, bake until the internal temperature reaches between 200-205°F.
Indulge in the delightful flavors of Aunt Naomi’s Lemon Pound Cake, a moist and rich dessert perfect for any occasion. With a zesty lemon essence and a tender crumb, this cake is sure to impress your family and friends.