Lemon Pound Cake

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An amazingly simple and deliciously traditional pound cake with the flavor of lemon to make it bright and scrumptious.

Prep Time:20

Cook Time:1

Equipment

bundt cake pan

Ingredients

2 sticks margarine (or unsalted butter)
½ cup vegetable shortening I use Crisco brand
3 cups sugar
5 eggs
3 cups all-purpose flour
1 cup milk I use 2% or whole
½ teaspoon baking powder
2½ teaspoons lemon extract I use McCormick brand

Instructions

Preheat oven to 325°.
Spray your pan well with non stick cooking spray that has flour included. Or butter your pan and dust it with flour.
In your mixer, mix 2 sticks butter with 1/2 cup vegetable shortening until well blended.
On low speed on your mixer, add in 3 cups of granulated sugar and 5 eggs, dropping the eggs in one at a time. Wait until each egg has been fully absorbed into the batter before adding the next egg.
Continue to mix on low speed and alternate adding in the 3 cups of flour with 1 cup of milk (I.e. Put in a third of the flour, pour in a third of the milk, let mix and absorb, then add in another third of the flour, another third of the milk, etc.).
Add in 1/2 teaspoon of baking powder and let mix in completely with batter.
Add in 2 1/2 teaspoons of lemon extract. (I use McCormick brand.)
Once all ingredients are incorporated scrape down the sides of the bowl (while mixer is off) to ensure all ingredients are mixed together and then turn mixer on high speed for about 30 seconds for one final mix.
Pour batter into your prepared pan, filling no more than 2/3 of the pan.
Bake at 325° for 60 minutes. Check the cake by inserting a toothpick in the middle of the cake. If the toothpick comes out clean, the cake is done. If it has batter on it, continue to bake the cake and check it in 5 minute increments.
When the cake comes out of the oven, sit it upright on a baking rack for 15 minutes and allow to begin to cool. After 15 minutes, turn the cake over onto whatever platter or plate you want the cake to be served on.

Notes

I cannot stress enough the importance of a good, quality pan. I use a bundt cake shaped pan for this cake, but it would also work beautifully in a traditional loaf pan. Since pans come in all shapes and sizes, a good rule of thumb is to not fill the pan more than 2/3 of the way full, to leave room for the cake to rise as it bakes. If you use smaller loaf pans, you could probably get 2 or 3 smaller loafs out of one batch of cake batter.

Nutrition

Course: Dessert

Cuisine: American

Keyword: lemon cake, lemon pound cake, pound cake

Servings: slices

Calories: 557kcal

Author: Sarah

Cost: $10