Mike loves lemon desserts so whenever I see a recipe for a new one I’ve just gotta try it.
I made two of these pound cakes for yesterday’s fellowship dinner in order to feed 30. Everyone enjoyed it and ate it with freshly whipped cream and a big bowl of sliced and lightly sugared strawberries. It was so pretty, I can’t believe I didn’t snap a photo.
This morning with our coffee we decided to have a bit of the leftover cake and as we were enjoying the creamy, soft, and rich texture and marveling over the bright lemony taste… well… I just knew you needed this recipe sooner than later. So I grabbed my camera and snapped a photo. It’s such a sunny and pretty cake that it photographs well even while it is surrounded by aluminum foil. :)
The batter is rich and thick and though it is a fun cake to make I would advice against making more than one cake at a time, as the plump and ample batter challenged the capacity of my biggest mixing bowls. This would also taste great with blueberries.
Recipe Source: Make It Do
Creamy Lemon Pound Cake
Makes one 10 inch pound cake (serves 12-15)
- ½ cup butter
- ½ cup all-vegetable shortening
- 3 cups sugar
- 6 large eggs, yolks and whites separated
- 3 cups sifted cake flour
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 1 cup sour cream
- 2 TBS lemon zest
- ½ cup lemon juice (about 2 lemons)
- Preheat oven to 325°. Spray a 10-inch bundt or tube pan with nonstick baking spray with flour.
- In a large bowl, beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy.
- Add egg yolks one at a time, beating well after each addition.
- In a large bowl, sift together cake flour baking soda, baking powder, and salt. Gradually add flour mixture to butter mixture, alternately with sour cream, beginning and ending with flour mixture, beating well after each addition. Add lemon zest and juice, mixing well.
- In a large bowl, beat egg whites at high speed with an electric mixer until stiff peaks form. Fold into batter. Pour mixture into prepared pan. Bake for 1 hour and 20 to 30 minutes, or until a wooden pick inserted in center comes out clean.
- Let cake cool in pan for 10 minutes. Remove cake from pan, and cool completely on a wire rack. Dust cake with confectioners’ sugar, if desired.
By: The Kitchen Door