This spring the weather has been horrible. We really can’t catch a break, especially on the weekends. So wen it is not warm enough to work or relax outside on our patio oasis, I bake! This weekend was just that weekend. This was our dessert course after grilling some tenderloins and zucchini on the grill and roasting up some crispy red potatoes. Crispy potatoes that are a smash
This cake with out any glaze, turned out very moist. Our son made it his breakfast yesterday morning! I think I will keep this recipe handy.
Lemon Pound Cake
3 cups all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
2 1/2 cups sugar
1 cup unsalted butter, room temperature
1/2 cup shortening, room temperature
5 large eggs
1 cup whole milk
5 Tbsp lemon juice
1 lemon, zested
Preheat oven to 350F. Spray or butter and flour one large Bundt pan. (I use the Pam baking Spray) 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 pan. Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cake in pan for 15 minutes. Turn cake out onto rack and cool completely.