California Lemon Pound Cake Recipe

Name: California Lemon Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softened; 1/2 cup shortening; 3 cups sugar; 5 large eggs; 1 tablespoon grated lemon zest; 1 tablespoon lemon extract; 3 cups all-purpose flour; 1 teaspoon salt; 1/2 teaspoon baking powder; 1 cup whole milk; 1/4 cup butter, softened; 1-3/4 cups confectioners' sugar; 2 tablespoons lemon juice; 1 teaspoon grated lemon zest

Servings: persons

1 cup butter, softened
1/2 cup shortening
3 cups sugar
5 large eggs
1 tablespoon grated lemon zest
1 tablespoon lemon extract
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1 cup whole milk
1/4 cup butter, softened
1-3/4 cups confectioners' sugar
2 tablespoons lemon juice
1 teaspoon grated lemon zest

1
In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon zest and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined.
2
Pour into a greased 10-in. fluted tube pan. Bake at 350u00b0 for 70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3
In a small bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake.

1735

kcal

Calories

Fat

250

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup butter, softened, 1/2 cup shortening, 3 cups sugar, 5 large eggs, and more.

Yes, California Lemon Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

California Lemon Pound Cake

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