California Lemon Pound Cake

"Citrus fruit is everywhere I make new recipes using fruit from the orange and lemon trees in my yard. This is one of my favorites! My mother gave me this recipe.


Total Time
Preparation: 15 min. Baked: 70 min. + cooling

Make
12-16 servings

Material

• 1 cup of butter, soft
• 1/2 cup shortening
• 3 cups of sugar
• 5 large eggs
• 1 tablespoon of grated lemon zest
• 1 tablespoon of lemon extract
• 3 cups of all-purpose flour
• 1 teaspoon of salt
• 1/2 teaspoon baking powder
• 1 cup of whole milk

FROZEN:

• 1/4 cup of butter, soft
• 1-3 / 4 cups of candied sugar
• 2 tablespoons of lemon juice
• 1 teaspoon grated lemon zest

Directions

• In a large bowl, cream butter, butter and sugar until light and smooth, about 5 minutes. Add eggs, one at a time, shake after each addition. Stir in lemon peel and extract. Mix flour, salt and baking powder; gradually add to the cream mixture alternately with milk. Beat until combined.
• Pour into oiled 10-in. fluted tube pan. Bake at 350 ° for 70 minutes or until the toothpick inserted in the center comes out clean. Chill for 10 minutes before removing from the pan to the wire rack until it has cooled completely.
• In a small bowl, mix the frosting ingredients; shake until smooth. Spread it on the cake.

Kitchen Test Tips

• For extra nonstick insurance, spread with white butter, then give a quick cooking spray to the pan.
• Flexible plastic knives can be used to remove the cake from the fluted tube pan without damage. Slide the knife along the sides and center of the pan to loosen the cake before turning it over.

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