A Week Of Cake Recipes: Lemon Pound Cake

Everyone has their favorite pound cake flavor. Ours is lemon. This is the most requested cake by DH and DD, especially around strawberry season. Lemon Pound Cake topped with fresh macerated strawberries topped with homemade whipped cream is just too yummy for words.

Lemon Pound Cake

• 2 sticks of butter, softened
• 1/2 cup of shortening ( I use Crisco Baking Sticks.)
• 3 cups of sugar
• 6 eggs
• 1 cup of milk
• 3 cups of all-purpose flour
• 1/2 tsp baking powder
• 1 small bottle of lemon extract (or 1 tsp of vanilla extract.)

 

All the ingredients you will need.

Preheat oven to 325 degrees. 

Cream together the butter and shortening. Add sugar, then beat until light and fluffy. 

Cream together the butter and shortening.

Scrap down the sides of the bowl before adding the sugar.

Add the sugar.

Beat until light and fluffy.

Add the eggs one at a time, beating after each addition. 

By putting all of the eggs in a measuring cup, you can add one egg at a time, without having to break each one when you need to add them.

Add one egg at a time, beating after each addition.When all the eggs have been added, beat until light and fluffy. 

In another bowl, add the dry ingredients and whisk to combine. 

Whisking the dry ingredient together will help get rid of any lumps.

Now add the dry ingredients and the milk; alternating between the two. Mix well. 

Before adding the dry ingredients and the milk, make sure you scrap down the sides of you mixing bowl.

When you have added the last of the flour and milk and have combined them, scrap down the bowl one more time to get any flour clinging to the sides of the bowl in the batter.

Beat for about 2 minutes or until everything is combined and the batter is light and fluffy.

Add the small bottle of lemon extract and beat for a few seconds to make sure the extract is evenly distributed. 

Add the lemon extract and beat.

The batter is ready for the oven.

Pour batter into a greased and floured tube or bundt pan. Bake at 325 degrees for 1 hour and 20 minutes, or until a skewer comes out clean. Place the tube or bundt pan over a bottle to cool. 

By placing the tube pan over the top of a bottle the bottom part of the pan will fall off when it is cool enough.

When the bottom of the tube pan falls off, continue to cool the cake on the bottle. (If using a bundt pan, cool for about 10 minutes before removing the cake.) When it is completely cool remove the tube part of the pan and place the cake on plate and continue to cool for about 30 minutes without placing a lid over the plate just to make sure the cake is good and cool. 

The cooled cake ready to be cut.

Slices ready to be devoured.

The color and texture of this cake is just perfect.

This is one cake I don't use half white and half whole wheat flour in, because it just doesn't work. It makes the cake to dense and heavy. If you want just a plain pound cake, just change the lemon extract in this recipe to 1 tsp of vanilla extract. 

Give this cake a try, especially with strawberries and whipped cream. I think you will love it as much as my family does. 

Living a simple life and that is enough for us!