Description
This Famous Lemon Pound Cake is soft, buttery, and full of bright citrus flavor. The combination of fresh lemon juice and zest gives it a refreshing aroma and tender crumb that stays moist for days.
Ingredients
Three cups all-purpose flour
One tablespoon baking powder
Three quarters teaspoon salt
Three cups sugar
One cup unsalted butter, softened
One half cup Crisco shortening
Five large eggs
One cup whole milk
Six tablespoons lemon juice
One lemon, zested
Instructions
1. Preheat oven to three hundred fifty degrees Fahrenheit and grease a fifteen cup Bundt or tube pan.
2. Sift flour, baking powder, and salt into a medium bowl.
3. In a large mixing bowl, cream butter, shortening, and sugar for five minutes until light and fluffy.
4. Add eggs one at a time, mixing after each addition.
5. Add dry ingredients in three parts, alternating with milk, beginning and ending with flour. Mix until just combined.
6. Stir in lemon juice and zest until blended evenly.
7. Pour batter into prepared pan and smooth the top.
8. Bake for fifty five to sixty five minutes or until a toothpick inserted in the center comes out clean.
9. Cool in the pan for fifteen minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use room temperature ingredients for a smooth batter. Cream butter and sugar properly for a soft texture. Add lemon zest for brightness. Store covered at room temperature for four days or freeze for up to three months.
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