This is the first Pinterest recipe that grabbed my attention and one that I had to make! Supposedly a Ritz Carlton recipe that's popular! So I said why not, how can it be bad?! It's very lemon-y and buttery, and everything you'd like from a pound cake! Dense, yet soft! Try it out!
Recipe
3 cups all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
3 cups sugar
1 cup unsalted butter, room temperature
1/2 cup shortening, room temperature
5 large eggs
1 cup whole milk
6 Tbsp lemon juice
2 lemons, zested
Preheat oven to 350 degrees.
Spray or butter and flour 2 loaf pans or one large Bundt pan. Sift flour, baking powder and salt into medium bowl. Set aside. Using an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating until well blended after each one. Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest. Pour batter into prepared pans. Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans for 15 minutes. Turn cakes out onto racks and cool completely.
Serve cold or warmed up with coffee, like my husband Danny recommends to do.
Glaze Recipe
2 cups powdered sugar
3 tbsp milk
1 tbsp lemon juice
Zest, optional
Whisk all together until sugar is dissolved. Add more sugar to thicken or more milk to make it thinner! Drizzle over cake! Enjoy!
Note: The centers of my pound cakes sunk in, which was disappointing, but could be caused by several factors! For instance, opening the oven door to take a peak or even the type of loaf pan! But oh well, it still tastes delicious!!
Recipe
3 cups all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
3 cups sugar
1 cup unsalted butter, room temperature
1/2 cup shortening, room temperature
5 large eggs
1 cup whole milk
6 Tbsp lemon juice
2 lemons, zested
Preheat oven to 350 degrees.
Spray or butter and flour 2 loaf pans or one large Bundt pan. Sift flour, baking powder and salt into medium bowl. Set aside. Using an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating until well blended after each one. Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest. Pour batter into prepared pans. Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans for 15 minutes. Turn cakes out onto racks and cool completely.
Serve cold or warmed up with coffee, like my husband Danny recommends to do.
2 cups powdered sugar
3 tbsp milk
1 tbsp lemon juice
Zest, optional
Whisk all together until sugar is dissolved. Add more sugar to thicken or more milk to make it thinner! Drizzle over cake! Enjoy!
Note: The centers of my pound cakes sunk in, which was disappointing, but could be caused by several factors! For instance, opening the oven door to take a peak or even the type of loaf pan! But oh well, it still tastes delicious!!
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