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Lemon Pound Cake




Source of Recipe


Trisha Yearwood






List of Ingredients



• 3 cups all-purpose flour
  
• 1/2 tsp baking soda
  
• 1/2 tsp baking powder
  
• 3/4 tsp salt
  
• 1/2 cup (1 stick) butter
  
• 1/2 cup vegetable shortening
  
• 2 cups sugar
  
• 4 large eggs
  
• 1 tsp vanilla extract
  
• 2 tsps freshly squeezed lemon juice
  
• 1 tsp finely grated lemon zest
  
• 1 cup buttermilk, well shaken
  






Instructions



1. Preheat the oven to 350. Grease and flour a 10-inch tube pan.
   
2. Sift the flour together with the baking soda, baking powder, and salt. Set aside. In a large mixing bowl, beat the butter and shortening together until creamy, about 2 minutes. Add the sugar and beat an additional 5 minutes.
   
3. Add the eggs one at a time, beating only until the yolks disappear into the batter. Add the vanilla, lemon juice, and zest.
   
4. Add the flour mixture alternately with the buttermilk, beginning and ending with flour. Scrape the sides of the mixing bowl and beat only until well blended. Pour into the prepared pan and bake for 1 hour and 10 minutes. Cool slightly, then turn the cake out of the pan while it is still warm. Cool completely on a wire rack.
   






Final Comments


Serves 12