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Lemon Velvet Pound Cake

Lemon Velvet Pound Cake

I love the taste of all things lemon, especially when it’s incorporated into a cake. There used to be a bakery close to my hometown, and whenever I got the chance, I would swing by and pick up one of their delicious lemon pound cakes. Those days are long gone, I’m not sure if the bakery is even there anymore. I think this recipe comes in as a pretty close version of what I remember.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 people


  • cups unsalted butter
  • cups white sugar
  • 6 medium eggs
  • 3 cups Bisquick
  • 1 tsp baking soda
  • 1 cup milk
  • 2 tsp lemon extract

Glaze Topping

  • 1 cup confectioner's sugar
  • 3 tbsp lemon juice
  • 1 lemon (zest)


  • Preheat the oven to three hundred and fifty degrees. Grease a baking pan. You can choose a tube type of pan or a regular cake pan will work just as well.
  • In a large bowl, sift together three cups of Bisquick and one teaspoon of baking soda and set aside.
  • In a separate bowl; using an electric hand mixer, mix one and one-half cups of unsalted butter with two-and-a-half cups of sugar until creamed together.
  • Beat in the eggs one at a time until well blended.
  • Measure one cup of milk, adding two teaspoons of lemon extract to it.
  • Combine the flour with the butter, sugar, and egg mixture, gradually adding in the milk, and mix well.
  • Bake at three hundred and fifty degrees, being careful not to let the top brown too much. Lay a loose piece of foil over the top, if not done, to prevent burning.
  • Let cool on a wire rack.

Glaze Topping

  • In a medium-size bowl, stir one cup of confectioner’s sugar together with the three tablespoons of lemon juice until well combined.
  • Drizzle the glaze evenly over the top of the cooled cake.
  • Sprinkle the lemon zest over the top.
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