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

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.