Lemon Pound Cake

I could sit in the closet and eat this whole cake by myself! I love the fresh light flavor of lemon and the dense spongy texture of this cake.  It is good to eat plain or (my favorite way) top it with fresh fruit and whipped cream...........

Cake:

3 c. flour

1 tsp. salt

½ tsp. baking powder

1 c. butter, softened

½ c. shortening

3 c. sugar

5 large eggs

1 c. milk

1 T. Pure lemon extract

1 T. lemon zest

(glaze recipe follows)


Add flour, salt and baking powder together in
 a bowl and set aside.

In a mixing bowl, cream the butter, shortening and sugar together.  

Add eggs one at a time until well blended.  

Add flour mixture and milk alternately, ending with flour mixture.
(This is how you mix it in...Flour, milk, flour, milk, flour,blending in after each one until batter is smooth.

Flour,

Milk,

Flour,

Milk,

 Flour

Add lemon extract and zest and blend well.  

 Pour into a greased and floured bunt pan or just use a baking spray that has flour in it.

 and bake at 350 degrees for 55-60 minutes or until tests done.  

 Cake is done when you poke it with a toothpick and 
it comes out clean.  

Take cake out of oven, place the cooling rack over the top of cake and turn upside down and remove pan.    

Glaze:

¼ c. butter, softened

1-1¼ cup powdered sugar 

1-2 Tbs. lemon extract

1 tsp. lemon zest

2 Tbs. water, if needed to make glaze thinner
Mix all ingredients together until smooth and pour over warm cake. 

Now pour over warm cake

Let cool completely and store in air tight container in refrigerator. 
(I like to take it out of fridge about 20 minutes before serving.)
I found this container at Walmart but I have also used a large Tupperware bowl and placed the cake on the lid and put the bowl over the top.

It is better to make this cake a day ahead.  
The longer it sits the better it is!  

I made this cake over the weekend  for a family gathering and every one loved it!  I sent the last piece home with a daughter in law!

© Nancy Rappleye 2012