I made this recipe up many years ago when I was wanting a pound cake recipe that wasn’t so dry. There is no salt or baking powder or soda called for. This makes a very large pound cake and gets its volume from beating. If you have a stand mixer, let it run the whole time you put the ingredients together. This cake always gets requested and raved over.
Original recipe makes 1 – 10 inch Bundt pan
Ingredients
1 cup butter
1/2 cup shortening
3 cups white sugar
6 eggs
1 tablespoon lemon extract
2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup milk
1 1/2 cups confectioners’ sugar
1 tablespoon fresh lemon juice
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PREP
30 mins
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COOK
1 hr
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READY IN
1 hr 30 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Add the eggs one at a time, beating very well after each. Stir in the lemon extract and vanilla. Beat in the flour alternately with the milk, mixing just until incorporated.
- Pour batter into prepared pan. Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool, then drizzle with lemon glaze.
- To make the lemon glaze: Put the confectioners’ sugar into a small bowl. Mix in lemon juice, a teaspoon at a time, until desired drizzling consistency is achieved.
Nutrition
Calories: 538 kcal
Carbohydrates: 77.3 g
Cholesterol: 127 mg
Fat: 23.2 g
Fiber: 0.7 g
Protein: 6.2 g
Sodium: 131 mg