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Lemon Pound Cake

Zesty Lemon Pound Cake That'll Brighten Your Day

This Lemon Pound Cake combines vibrant citrus notes with a fluffy texture, making it a delightful dessert for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Butter softened
  • 0.5 cup Shortening optional
  • 2 cups Sugar
  • 4 large Eggs
  • 2 lemons Lemon Zest fresh
  • 1 teaspoon Lemon Extract or 2 tablespoons fresh lemon juice
  • 3 cups All-Purpose Flour
  • 1 teaspoon Salt
  • 2 teaspoons Baking Powder
  • 1 cup Whole Milk
For the Frosting
  • 0.5 cup Butter softened
  • 4 cups Confectioners' Sugar sifted
  • 2 tablespoons Lemon Juice freshly squeezed
  • 1 lemon Lemon Zest fresh

Equipment

  • mixing bowl
  • electric mixer
  • Whisk
  • 10-inch fluted tube pan

Method
 

Step‑by‑Step Instructions
  1. Cream together butter and shortening with sugar in a bowl for 5 minutes.
  2. Add eggs one at a time, mixing until fully incorporated.
  3. Stir in lemon zest and extract, mixing until just combined.
  4. Whisk together flour, salt, and baking powder, then alternate adding it with milk to the mixture.
  5. Pour batter into greased tube pan and bake at 350°F for 70 minutes.
  6. Cool in the pan for 10 minutes before inverting onto a wire rack.
  7. Beat frosting ingredients together and frost the cooled cake.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best results. Avoid overmixing to keep the cake tender.

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