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California Lemon Pound Cake Recipe
California Lemon Pound Cake Recipe photo by Taste of Home

California Lemon Pound Cake Recipe

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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. —Richard Killeaney, Spring Valley, California
TOTAL TIME: Prep: 15 min. Bake: 70 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. Bake: 70 min. + cooling
MAKES: 12-16 servings

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

Nutritional Facts

1 serving (1 slice) equals 500 calories, 23 g fat (11 g saturated fat), 107 mg cholesterol, 333 mg sodium, 70 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a large 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.
  2. 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.
  3. In a small bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake. Yield: 12-16 servings.
Originally published as California Lemon Pound Cake in Country April/May 1991, p47

Nutritional Facts

1 serving (1 slice) equals 500 calories, 23 g fat (11 g saturated fat), 107 mg cholesterol, 333 mg sodium, 70 g carbohydrate, 1 g fiber, 5 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for California Lemon Pound Cake

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 12, 2015

"Great lemon flavor! Will do again!"

MY REVIEW
Reviewed Feb. 22, 2015

"I didn't grease my pan enough, so my cake came out like Frankenstein's monster... but it tastes phenomenal. I made zero modifications to the recipe."

MY REVIEW
Reviewed Feb. 21, 2015

"Absolutely divine!"

MY REVIEW
Reviewed Feb. 21, 2015

"I've made lemon pound cake before but never with frosting....can't wait to try this !!!"

MY REVIEW
Reviewed Feb. 17, 2015

"I've made this cake for years, but I make it with orange juice and orange peel, rather than lemons as my husband isn't a lemon fan. Every time I take the cake somewhere I'm always asked for the recipe! One of these days I'll have to try it with lemons!"

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