Fresh Lemon Pound Cake
Source of Recipe
Recipe Group
Fresh Lemon Pound Cake
3 1/2 cups sifted cake flour (not self-rising)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup solid vegetable shortening
1 1/2 cups sugar
6 large eggs
1 scant cup milk
1 tablespoon grated lemon zest (from about 2 lemons)
1 teaspoon vanilla extract
1 teaspoon lemon extract
Powdered sugar for serving
Place oven rack in middle of oven and preheat oven to 300 degrees. Grease
and flour 10-inch bundt pan.
In medium bowl, whisk together flour, baking powder and salt.
In large bowl, cream butter and shortening with an electric mixer. Gradually
add sugar, beating until light and fluffy. Beat in eggs one at a time,
beating well after each addition. On low speed, add flour mixture
alternately with milk, beginning and ending with flour mixture. Stir in
lemon zest, vanilla extract and lemon extract. Scrape batter into prepared
pan and smooth top.
Bake 1 1/2 hours, or until a toothpick inserted into center comes out clean.
Let cake cool in the pan on a wire rack 10 minutes, then invert cake onto
rack and let cool completely.
Just before serving, dust cake with powdered sugar. Makes 10 to 12 servings.
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