Lemon Love

If you followed me on Facebook you would know that I was possibly going to be making this cake this weekend.  Two words that peaked my interest: Lemon and Cake!  The recipe was posted on Friday and when I showed it to hubby he said ok!  Why wouldn’t he!  He loves the taste of lemons.  I also wanted to visit my mom today.  She had given me a list of yarn to pick up for her.  Anytime we go out there we like to take her something a little sweet.   When I came down stairs this morning he already had the eggs and butter out.  We learned a long time ago that when a recipe calls for these ingredients it is best to have then room temperature.  
So following church this morning, we stopped by Starbucks for coffee, which is getting to be our post church routine, then stopped at the craft store to pick up the yarn for my mother and came home to start baking.  I wanted to get the cake mixed, baked and set out to cool so we could take some to my mom.  She is just like hubby and loves any kind of lemon cake.  In the mean time hubby was mixing up our dinner, which will be posted at a later date. The kitchen was cleaned up and the cake was all ready to go at 1:30 and so were we.   

Mom was happy with my yarn selection, which will keep her busy, and happy with the treats we brought.  We finally got to try it after dinner tonight and I am happy to say – It’s a keeper!
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.

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