Name: Triple Lemon Pound Cake
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Butter, softened - 2 sticks; Vegetable oil - ½ cup; White sugar - 3 cups; Eggs, at room temperature - 5; All-purpose flour, sifted twice - 3 ⅓ cups; Baking powder - ½ teaspoon; Salt - ¼ teaspoon; Milk - 1 cup; Lemon, zested and juiced - 1; Vanilla extract - 2 teaspoons; Lemon extract - 1 teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Triple Lemon Pound Cake

1. Butter, softened - 2 sticks

2. Vegetable oil - ½ cup

3. White sugar - 3 cups

4. Eggs, at room temperature - 5

5. All-purpose flour, sifted twice - 3 ⅓ cups

6. Baking powder - ½ teaspoon

7. Salt - ¼ teaspoon

8. Milk - 1 cup

9. Lemon, zested and juiced - 1

10. Vanilla extract - 2 teaspoons

11. Lemon extract - 1 teaspoon

How to cook deliciously - Triple Lemon Pound Cake

1. Stage

Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan.

2. Stage

Beat butter in a bowl with an electric mixer until creamy. Add oil; beat until creamy. Pour in sugar and beat until thoroughly incorporated, pausing to scrape down the sides of the bowl as needed. Add eggs one at a time, beating well after each addition.

3. Stage

Stir flour, baking powder, and salt together in a bowl. Add to the sugar mixture alternately with milk, beginning and ending with the flour mixture. Mix in lemon zest and juice. Add extracts. Pour batter into the prepared pan.

4. Stage

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 90 minutes. Cool in the pan on a rack. Remove from the pan when cool.