California Lemon Pound Cake
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Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This is one of my favorites! My mother passed this recipe down to me.
SERVINGS: 12-16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 70 min. + cooling
Ingredients:
- 1 cup butter, softened
- 1/2 cup shortening
- 3 cups sugar
- 5 eggs
- 1 tablespoon grated lemon peel
- 1 tablespoon lemon extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup milk
- FROSTING:
- 1/4 cup butter, softened
- 1-3/4 cups confectioners' sugar
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon peel
Directions:
In a large mixing bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon peel and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined.
Pour into a greased 10-in. fluted tube pan. Bake at 350° for 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small mixing bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake. Yield: 12-16 servings.