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Lemon Pound Cake

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I did the cake exactly as it said minus the sifting and used a bundt pan instead of an angel food cake pan. The glaze was just powdered sugar and lemon extract with water and my strawberry jam mixed in until I liked the consistency then just poured over the cake while cake is still hot;-) WARNING...this is truly addicting.

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Rate this recipe 4.4/5 (25 Votes)

Ingredients

  • Glaze:
  • 1 Cup of butter/margarine (2 sticks)
  • 1 Cup of Vegetable Shortening (aka Crisco)
  • 3 Cups of Sugar
  • 6 Large Eggs
  • 1 Cup of Evaporated Milk
  • 3 1/2 Cups All Purpose Flour
  • 1 teaspoon of Baking Powder
  • 1/2 teaspoon of salt
  • 1 Tablespoon of Vanilla Extract
  • 3 Tablespoons of Lemon Extract (or whatever extract you're gonna use)
  • 2 Cups of Powdered Sugar
  • 2 Fresh Lemons (or 2 Tablespoons of concentrated lemon juice and a bit of water)

Details

Preparation

Step 1

Set your butter and eggs out and let them reach room temperature. This will allow the butter to mix easier and the eggs will allow the cake to rise better.

Get out your big mixing bowl, electric mixer, measuring spoons and cups, a sifter, a baking sheet, and the most important thing: a large bundt cake pan (mine has a 4.5 inch side).
Preheat your oven to 300F with the rack in the middle of the oven.

Grease your cake pan and dust it with flour.

creaming (mixing well) the cup of butter and shortening together in your big mixing bowl with that electric mixer.

At this point you want to add:

Eggs
Sugar
Evaporated Milk
Vanilla Extract
Lemon Extract

to the mixing bowl and mix it all up real well until it's nice and smooth.

*Evaporated Milk usually comes in 12oz cans so you need about 3/4 of a can*

Add 1 cup of flour, your baking powder (DO NOT mixup with baking soda), and salt to the batter. Mix well until no lumps.

Continue adding flour 1 cup at a time while mixing well in between until all 3 1/2 cups are used.

Scrape the edges into the mix and mix everything on a higher setting to get rid of lumps. This will also add a bit of air making your cake a bit fluffier.

Scrape the batter into your greased and floured cake pan.

Place the cake pan on a baking sheet and put it on the middle rack of the oven.

Set your timer for 1 hour and 15 minutes.

Watch your cake toward the end. Only you can tell when it is really done. The 1hr 15-30min is a pretty good range though.

GLAZE:

Stick lemons in the microwave for about 30 seconds. This will help them release more juice. When they are done and cooled use your hand to press and roll them. This will also help them release juice.

Put 2 cups of powdered sugar in the bowl and squeeze 1 1/2 lemons worth of juice into the sugar and mix well. It should be like paste but not too thick but also not too thin.


If the cake is done:
DON'T TAKE THE CAKE OUT OF THE OVEN JUST YET.

Turn off the oven and let the cake sit in the oven for another 10 minutes. This will allow the cake to form a nice crunchy crust.

10 minutes later ->
Take your cake out of the oven
Transfer your cake onto a cool plate. One plate on top, flip, another plate, flip.

While the cake is still hot, ice cake.

Now let the cake cool down for a few hours, preferably overnight.

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