This recipe for lemon pound cake tastes like spring and will have you asking for seconds.
By LORI LESLEY
Looking for a light, delicious dessert that tastes like spring?
Then this is for you.
This recipe for lemon pound cake is perfect for your Easter celebration or any ordinary afternoon you want to make a little extra special.
WHAT’S IN IT
3 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1 stick butter, softened
1/2 cup vegetable shortening
2 cups sugar
4 large eggs
1 tsp. vanilla extract
2 tsp. lemon juice
1 tsp. grated lemon zest
1 cup buttermilk
HOW TO MAKE IT
Preheat oven to 350 degrees. Use cooking spray with flour to prepare a 10-inch tube pan.
Sift flour with the baking powder, baking soda and salt; set aside.
In large mixing bowl, beat butter and shortening together until creamy, about two minutes. Add sugar and beat an additional five minutes.
Add the eggs one at a time, beating slightly into the batter; add vanilla, lemon juice and lemon zest.
Add the flour mixture alternately with the buttermilk beginning and ending with flour. Pour into prepared pan.
Bake one hour and 10 minutes. Turn out of pan and let cool on rack.