Lemon Pound Cake
The only Lemon Pound Cake recipe you'll ever need!
Servings
1 15-cup bundt pan
Prep
15 minutes
Cook
50 minutes
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1/2 cup Crisco shortening
- 3 cups (600g) granulated sugar
- 3 cups (360g) AP Flour
- 1 Tablespood baking powder
- 3/4 teaspoon salt
- 5 large eggs
- 1 cup whole milk
- 6 Tablesspoons lemon juice (~2 large lemons)
- Zest from 1 lemon
Directions
- Preheat oven to 350ºF. Spray or butter and flour a 15-cup Bundt pan.
- Sift flour, baking powder, and salt into a medium bowl.
- Cream butter, shortening, and sugar.
- Add eggs, one at a time, beating until well blended.
- Add 1/3 of dry ingredients
- Add 1/2 of the milk.
- Add another 1/3 of dry ingredients.
- Add remaining 1/2 cup of milk.
- Add remaining 1/3 of dry ingredients.
- Once mixed, add lemon juice and zest, and mix until combined.
- Pour into bundt pan. Make sure there is about 1" of room for the batter to rise.
- Bake for ~50 minutes.
- Cool in pan for 15 minutes, then remove from pan and cool completely on a wire rack before cutting.
More delicious recipes
This is one of the many fantastic recipes available on this blog
Check out more recipes