Prep Time: 10 mins | Cook Time: 55 mins | Total Time: 1 hr 5 mins | Yield: 1 10-inch cake
Made from scratch, this amazing lemon pound cake is great for everybody! My mom’s favourite dessert with a scoop of vanilla ice cream and some fresh fruits on top.
INGREDIENTS :
- 3 c. all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 3 c. sugar
- 1 c. unsalted butter, room temperature
- ½ c. shortening, room temperature
- 5 large Eggs
- 1 c. whole milk
- 6 tablespoons lemon juice
- 1 lemon, ½ zested
DIRECTIONS :
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Grease with cooking spray or butter two loaf pans or one large Bundt pan. Flour and set aside.
Step 3: Into a medium bowl, sift the flour, baking powder, and salt. Set aside.
Step 4: Cream the butter, shortening, and sugar using an electric mixer. Add in the eggs, a piece at a time, beating every after each addition.
Step 5: In three additions, add the dry ingredients to the butter mixture alternately with the milk. Begin and end with the flour mixture. Beat every after each addition until just combined at low speed. Then, stir in the lemon juice and zest.
Step 6: Into the prepared pan, pour the batter. Place in the preheated oven and bake for about 55 minutes until a toothpick inserted in the centre of the cake comes out clean.
Step 7: Remove the cakes from the oven and onto racks to cool completely.
Notes:
- Make sure not to overfill the pans or the batter will overflow when baking.
- When pouring the batter into the pans, leave at least an inch to 1 1/2 inch unfilled.
- Bake the cake either in a Bundt pan or tube pan.
