Lemon Pound Cake
Lemon Pound Cake
This delicious citrus pound cake is even better on the second day, after the lemon juice glaze has soaked into the cake. Sealed tightly, leftover cake can be stored and enjoyed for as long as a week or two (if it lasts that long).This recipe is from Marion Brown's Southern Cookbook by Marion Brown (University of North Carolina Press, 1968) and was originally published in The Morning Call.
Prep Time
15
minutes
Cook Time
1.32
hours
Servings
8
servings
Total time: 1.57 hours
Ingredients
- 3 cup sugar
- 1 cup butter, softened
- 1/2 cup solid shortening, such as crisco
- 6 eggs
- 3 cup flour
- 1 teaspoon baking powder
- 1/2 cup milk (or a little more, if needed)
- 1/4 teaspoon salt
- 2 teaspoon lemon extract
- 1/3 cup powdered sugar
- 1 tablespoon lemon juice
Directions
- Preheat oven to 325 F. Grease and flour a tube pan.
- In a large bowl with a mixer, cream 3 cups sugar with 1 cup softened butter and 1/2 cup solid shortening, until light. Add 6 eggs, one at a time. Beat in 3 cups flour, 1 teaspoon baking powder and 1/4 teaspoon salt alternately with 1/2 cup milk. Add 2 teaspoons lemon extract and stir.
- Bake for about 1 hour and 20 minutes, or until done. Test with toothpick. Glaze or use frosting as desired.
- Mix 1/3 cup powdered sugar and 1 tablespoon lemon juice. Drizzle over the cake, after it has cooled for about 20 minutes.