It’s “Scrumptious Saturday”…So all day I was thinking of a recipe that I’d want to post… and I have to say, I was brain dead and all I wanted to do was make dessert. It was my neighbors birthday on Monday and I made her a banana cake and both she and her husband were so amazingly kind to me about how much they loved it that all I kept thinking…I really need to make a dessert…maybe a cake. Then came another problem…which one???
With spring just around the corner, I thought I’d make something light would be great. So I thought maybe a lemon cake, maybe a lemon pound cake…yes a lemon pound cake would be great. We make a lemon pound cake at work and it’s a lovely cake, light and filled with lots of lemon flavors. I have been wanting to try a new recipe I had found on the internet and I have to say that I’m very glad I did as this lemon pound cake was truly amazing.
You start out with softened butter and you beat it with shortening and sugar.
You then add your eggs one at a time. Then your switch off from dry ingredients, milk, dry ingredients, milk and finish on dry ingredients. I always get confused what you start with and end with, but it’s dry/wet/dry/wet/dry…I hope that helps!
For my recipe, I used the rind of two small lemons, you can see that the lemons are almost the size of my eggs
I measured it out and the rind was almost a full tablespoon, I did add another lemon that I zested as I really wanted that punch in flavor of lemon. So you can modify it to your likings.
I then placed my very fluffy batter into my bundt pan that was liberally sprayed with pam.
I baked it for about 55 minutes (for my oven)…I removed it and I have to say, I could not wait to taste it…I cut into it well before it was cooled so I apologize for the photos.
This recipe for lemon pound cake is so super easy and doesn’t call ingredients that are unusual and it really does look and taste amazing! It’s a great cake to make for company and will travel great as well.
I hope you try this recipe as I know you will not be disappointed and enjoy!
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Ingredients
- 1 cup Butter, room temperature
- 1/2 cup Shortening
- 3 cups Sugar
- 5 large Eggs
- 3 cups Flour
- 1 tablespoon Baking powder
- 3/4 teaspoon Salt
- 1 cup Milk
- 4 small Lemons (a bit over 1/3 cup or more to taste)
- 3 small Lemons, zested (a tablespoon or more/less to taste)
Directions
- Preheat your oven to 350. Prepare your bundt pan by spraying it with pam.
- Sift your flour, baking powder and salt into medium bowl and set aside.
- I used my Kitchen Aid you can use an electric mixer to cream your butter, shortening and sugar together. Beat for 3-5 minutes. Add your eggs one at a time, making sure they are well mixed before adding the next one (this is important). Scrap your bowl
- Add your flour (dry ingredients), then some of your milk, then some of your dry ingredients and then your milk and finish with your dry ingredients make sure you begin and end with flour mixture and beat at low speed just until blended after each addition. Mix in lemon juice and zest.
- Pour your batter into your prepared bundt pan. Bake for 55 minutes to an hour or until tester inserted into center comes out clean. Cool cake in pan for 15 minutes (if you can). Remove from pan and place on a rack to cool completely.