Lemon Pound Cake

Tonight I’m making mini loaves of Lemon Pound Cake for our little man’s teachers (and some of my co-workers as well). This is one of my favorite desserts and is a pretty simple recipe to master. It’s best served warm with vanilla ice cream but is also great cold if you’re in a hurry and need breakfast on the run 🙂 Why not eat cake for breakfast?!

Ingredients:

  • 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
  • 1 lemon, zested
 Directions
  • 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 (1 large bundt pan or 6 mini loaf pans).  Bake cakes until tester inserted into center comes out clean, about 50 minutes for 1 large pan and about 30 min for 4 mini loaves.  Cool cakes in pans for 15-20 minutes.  Turn cakes out onto racks and cool completely.
 

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