- 1 cup butter, softened
- 1/2 cup shortening
- 2-1/2 cups sugar
- 5 eggs
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 3/4 cup lemon-lime soda
- Confectioners' sugar
- 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 extracts. Add flour alternately with soda, beating just until combined.
- Pour into a greased and floured 10-in. fluted tube pan (pan will be full). Bake at 325° for 1-1/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10-20 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 12 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Delicate Lemon Pound Cake
"perfect pound cake texture. Pairs nicely with fresh berries on top!"
"very moist and easy to make"
"This was so easy to make. Great taste and the texture was perfect."
"I would like to know if this can be made in the microwave? And if so, at what setting and for how long?"