Ingredients for - Lemon Pound Cake
How to cook deliciously - Lemon Pound Cake
1. Stage
In a large bowl, cream the softened butter, shortening and sugar until light and fluffy, about five minutes. Add the eggs, one at a time, beating well after each addition until the mixture is uniform. Stir in the lemon zest and lemon extract.
2. Stage
Preheat the oven to 350°F. In a separate bowl, combine the flour, salt and baking powder, then gradually add the flour mixture to the creamed mixture, alternating with the milk. Beat until just combined.
3. Stage
Pour the batter into a thoroughly greased 10-inch fluted tube pan. Bake the cake for 70 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely. Editor's Tip: For extra nonstick insurance, grease the pan with shortening, then give it a quick spritz of cooking spray. A flexible plastic knife works wonders to remove a cake from a fluted tube pan without damage. Slide the knife along the sides and center of the pan to loosen the cake before inverting it.
4. Stage
In a small bowl, combine the softened butter, confectioners’ sugar, lemon juice and lemon zest, and beat until smooth. Spread the frosting over the top of the cake.
