The cake turned out fantastic! It tasted just like it did at cooking school. It had a great lemon flavor without being overwhelming. This is going to be my "go-to" pound cake from now on. We served it with a big scoop of Blue Bell Homemade Vanilla ice cream. Perfection!
Lemon Pound Cake
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 3/4 tsp salt
- 3 cups sugar
- 1 cup unsalted butter, room temperature
- 1/2 cup shortening, room temperature
- 5 large eggs
- 1 cup whole milk
- 6 Tbsp lemon juice
- 1 lemon, zested
Preheat oven to 350F
Spray or butter and flour 2 loaf pans or one large Bundt pan.
Sift flour, baking powder and salt into medium bowl. Set aside.
Using an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating until well blended after each one.
Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest.
Pour batter into prepared pans. Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans for 15 minutes. Turn cakes out onto racks and cool completely.
**DO NOT fill your pans to the top or the cake will overflow. Leave at least a 1-inch to 1-1/2 inches unfilled. You may have leftover batter.**
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