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California Lemon Pound Cake

 California Lemon Pound Cake
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.
12-16 ServingsPrep: 15 min. Bake: 70 min. + cooling


  • 1 cup butter, softened
  • 1/2 cup shortening
  • 3 cups sugar
  • 5 eggs
  • 1 tablespoon grated lemon peel
  • 1 tablespoon McCormick® Pure Lemon Extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup milk
  • 1/4 cup butter, softened
  • 1-3/4 cups confectioners' sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon peel


  • 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.
  • 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

2 of 2

California Lemon Pound Cake (continued)

Directions (continued)

  • to cool completely.
  • In a small bowl, combine the frosting ingredients; beat until smooth.
  • Spread over top of cake. Yield: 12-16 servings.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.