This is the perfect pound cake for folks who like just a little of that lemon zing. It’s not as super-sweet as most of the lemon pound cake recipes our there.
Ingredients
- ▢ — ½ lb butter
- ▢ — ½ cup shortening
- ▢ — 3 cups sugar
- ▢ — 6 eggs
- ▢ — 1 tsp baking powder
- ▢ — 1 cup milk
- ▢ — 1 tsp vanilla
- ▢ — 1 tsp lemon flavoring
- ▢ — 3 cups flour
Instructions
- ▢ — Grease and flour a tube pan.
- ▢ — Cream butter, shortening, and sugar.
- ▢ — Add eggs one at a time, beating well after each egg added.
- ▢ — Mix in the vanilla and the milk.
- ▢ — Sift in the dry ingredients.
- ▢ — Pour mixture into pan and place on low rack in a cold oven.
- ▢ — Bake at 325 degrees for 1 ½ hours.
- ▢ — If you want a glaze, just mix 1 ¼ cups powdered sugar, 2 tsp lemon juice, and 1 to 2 tbsp milk, and pour over top of the cooled cake.
Larry D. Crawford
May 11, 2016 4:29 amThese recipes take me back to my childhood. I can see my Grandma making these right now. I was raised in Gaffney S.C.