Lemon Delight Pound Cake

Lemon Delight Pound Cake

A clipped vintage recipe for a Lemon Delight Pound Cake; make this Lemon Pound Cake with flour, sugar, baking powder, salt, orange juice or apricot nectar, oil, lemon extract, and four eggs. Bake in a 325-degree oven for 40-50 minutes, then glaze with a mixture of powdered sugar and lemon juice.
A clipped vintage recipe for a Lemon Delight Pound Cake


2 1/2 cups flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup orange juice or apricot nectar
3/4 cup oil
2 teaspoon lemon extract
4 eggs

1 1/2 cups powdered sugar
1/2 cup lemon juice


Heat oven to 325-degrees.

Generously grease (1 tablespoon shortening) - and lightly flour a 12-cup fluted tube pan (bundt).

In a large bowl, blend all cake ingredients at low speed until moistened. Beat 3 minutes at medium speed. 

Pour batter into prepared pan. Bake at 325-degrees for 40-50 minutes or until a toothpick inserted in the center come out clean. 

Prick deeply every inch with a long-tined fork. 

In a small bowl, blend glaze ingredients until smooth. 

Spoon half of the glaze over the hot cake in the pan. Let stand for 10 minutes; invert on a serving plate. Spoon remaining glaze over cake. 


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