California Lemon Pound Cake Recipe - TOH

By norsegal8

Ingredients

• FROSTING:
• 1 cup butter, softened
• 1/2 cup shortening
• 3 cups sugar
• 5 large eggs
• 1 tablespoon grated lemon zest
• 1 tablespoon lemon extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup whole milk
• 1/4 cup butter, softened
• 1-3/4 cups confectioners' sugar
• 2 tablespoons lemon juice
• 1 teaspoon grated lemon zest

Preparation

Step 1

In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon zest and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined.

Pour into a greased 10-in. fluted tube pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a small bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake.
Yield: 12-16 servings.

Test Kitchen Tips

For extra nonstick insurance, grease with shortening, then give the greased pan a quick spritz of cooking spray.

A flexible plastic knife works wonders to remove a cake from a fluted tube pan without damage. Slide the knife along the sides and center of the pan to loosen the cake before inverting it.

Originally published as California Lemon Pound Cake in Country
April/May 1991, p47