November 2, 2024

My World

My World!

California Lemon Pound Cake

Ingredients

  • 1 cup butter, softened
  • 1/2 cup shortening
  • 3 cups sugar
  • 5 large eggs
  • 1 tablespoon grated lemon zest
  • 1 tablespoon lemon extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup whole milk
  • FROSTING:
  • 1/4 cup butter, softened
  • 1-3/4 cups confectioners’ sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon zest

Directions

  • 1. In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon zest and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined.
  • 2. Pour into a greased 10-in. fluted tube pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • 3. In a small bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake.

ORIGINAL recipe: Taste of Home