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Lemon Pound Cake

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  • 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 zest


  • 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 centre comes out clean, about 55 minutes.
  • Cool cakes in pans for 15 minutes.
  • Turn cakes out onto racks and cool completely.
  • Enjoy.
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