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Ingredients
| salted butter: 1 cup |
| multipurpose shortening: 1/2 cup |
| granulated sugar: 3 cups |
| eggs: 6 |
| lemon extract: 1 Tbl |
| vanilla extract: 2 tsp |
| all-purpose flour (unsifted): 3 cups |
| 2% milk: 1 cup |
| powdered sugar (unsifted): 1 1/2 cups |
| lemon juice: 1 Tbl (fresh) |
Barbara's Golden Pound Cake
Credit: AllRecipes
User rating:
"I made this recipe up many years ago when I was wanting a pound cake recipe that wasn't so dry. There is no salt or baking powder or soda called for. This makes a very large pound cake and gets its volume from beating. If you have a stand mixer, let it run the whole time you put the ingredients together. This cake always gets requested and raved over."
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Prep Time
30 min -
Cook Time
60 min -
Servings
14 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Add the eggs one at a time, beating very well after each. Stir in the lemon extract and vanilla. Beat in the flour alternately with the milk, mixing just until incorporated.
- Pour batter into prepared pan. Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool, then drizzle with lemon glaze.
- To make the lemon glaze: Put the confectioners' sugar into a small bowl. Mix in lemon juice, a teaspoon at a time, until desired drizzling consistency is achieved.