Lemon Curd Pound Cake Recipe

Name: Lemon Curd 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; 6 large eggs; 3 cups all-purpose flour; 1/2 teaspoon baking powder; 1/8 teaspoon salt; 1 cup milk; 1 teaspoon vanilla extract; 1 teaspoon lemon extract

Servings: persons

1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon extract

1
Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.
2
Sift together flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla and lemon extracts. Pour batter into a greased and floured 12-cup tube pan.
3
Bake at 325u00b0 for 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; carefully brush Lemon Curd over top and sides of cake. Cool completely on wire rack. Garnish, if desired.

1571

kcal

Calories

Fat

224

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 cup butter, softened, 1/2 cup shortening, 3 cups sugar, 6 large eggs, and more.

Yes, Lemon Curd 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.

Lemon Curd Pound Cake

How did you like this recipe?

Frequently Asked Questions