Paula Deen Lemon Pound Cake Recipe is a delicious dessert. It's spongey, fluffy, and sweet. It's easy to make and lends itself to many variations. Enjoy it!
Mix butter and sugar for 3 minutes in a standing mixer with a hand blender. Mix well after each egg addition.
Mix flour, salt, and baking powder in a bowl. Mix milk, lemon zest, and extract in a small bowl. Mix flour mixture into butter and sugar, then milk. Put batter in pan.
Mix confectioner's sugar and milk. Spread filling on cooled cake and sprinkle with lemon zest. Add strawberries with whipped cream. Serve it.
Tips
You can try using a floured, no-stick baking spray, but greasing and flouring the pan is the safest way to ensure your pound cake comes out easily.
For best results, all of the ingredients should be at room temperature. This helps make sure the texture is light, airy, and fluffy. Room-temperature ingredients will also whip together more efficiently.
Don't mix too much after adding the dry ingredients, or your cake may be too dense.
The flour and cream are mixed in with the lemon juice at the end of the recipe. This keeps the batter from getting lumpy, which could ruin the texture of the finished cake.
In addition to the glaze for pound cake Paula Deen slices are also delicious topped with glossy Blueberry Compote!
The mixture will ruin if you beat each egg for more than a minute each time.
Don't set your mixer's speed higher than medium.
Nutrition
Nutrition Facts
Paula Deen Lemon Pound Cake Recipe
Amount per Serving
Calories
323
% Daily Value*
Fat
40
g
62
%
Saturated Fat
24
g
150
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
166
mg
55
%
Sodium
432
mg
19
%
Potassium
128
mg
4
%
Carbohydrates
112
g
37
%
Fiber
1
g
4
%
Sugar
61
g
68
%
Protein
9
g
18
%
Vitamin A
1270
IU
25
%
Vitamin C
1
mg
1
%
Calcium
84
mg
8
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.