Lemon Pound Cake – a delicious recipe with vegetable shortening, butter, sugar, lemon extract, vanilla extract, lemon rind. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0.
2
Grease and lightly flour a 10-inch cake pan. In a large bowl, cream shortening and butter. Gradually add sugar, mixing until light and fluffy. Stir in the lemon and vanilla extracts and grated lemon rind. Add eggs 1 at a time, beating well after each addition. Combine flour and baking powder and stir them into batter a little at a time alternately with warm milk. Do not overbeat. Spoon the batter into prepared pan. Bake for 1 hour and 20 to 30 minutes or until the cake pulls away from the sides of the pan and a cake tester comes out clean. Cool in pan for 10 to 15 minutes before removing it. Cool it completely on a rack before placing it on a serving platter. It is better the 2nd day.
2040
kcal
Calories
67
g
Fat
323
g
Carbs
40
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 c. vegetable shortening, 1 c. butter, softened, 3 c. sugar, 3 tsp. lemon extract, and more.
Yes, 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.
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