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Sunday, January 10, 2010

Lemon Pound Cake

* 1 cup butter, softened
* 1/2 cup shortening
* 3 cups sugar
* 5 eggs
* 1 tablespoon grated lemon peel
* 1 tablespoon lemon extract
* 3 cups all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon baking powder
* 1 cup milk
* 1/4 cup butter, softened
* 1-3/4 cups confectioners' sugar
* 2 tablespoons lemon juice
* 1 teaspoon grated lemon peel

* 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 peel and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined.
* Pour into a greased 10-in. fluted tube pan. Bake at 350° for 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
* In a small bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake.

Yield: 12-16 servings.

Country | April/May 1991

1 comment:

Linda J. said...

Oooh, I love lemon pound cake!!!