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California Lemon Pound Cake Recipe

California Lemon Pound Cake Recipe

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 YIELD:12-16 servings

Ingredients

  • 1 cup butter, softened
  • 1/2 cup shortening
  • 3 cups sugar
  • 5 large eggs
  • 1 tablespoon grated lemon zest
  • 1 tablespoon lemon extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup whole milk
  • FROSTING:
  • 1/4 cup butter, softened
  • 1-3/4 cups confectioners' sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon zest

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 zest 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 in 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.

Recipe Note


Test Kitchen Tips

  • For extra nonstick insurance, grease with shortening, then give the greased pan a quick spritz of cooking spray.
  • A flexible plastic knife works wonders to remove a cake from a fluted tube pan without damage. Slide the knife along the sides and center of the pan to loosen the cake before inverting it.
  • Nutritional Facts

    1 slice: 500 calories, 23g fat (11g saturated fat), 107mg cholesterol, 333mg sodium, 70g carbohydrate (50g sugars, 1g fiber), 5g protein.

    Reviews for California Lemon Pound Cake

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    Average Rating
    MY REVIEW
    glohbv
    Reviewed Sep. 15, 2017

    "I made this cake to take home to Florida to my mom and aunts who have been baking for over 50 years. When I asked for my tips my mom said she wouldn't change a thing and then she asked for the recipe!! They all loved it. Even my baking uncle! easy and delicious! A definite keeper."

    MY REVIEW
    Christine
    Reviewed May. 27, 2017

    "I would suggest using a touch of lemon oil in the batter to ramp up the lemon flavor!"

    MY REVIEW
    Queenlalisa
    Reviewed Feb. 25, 2017

    "This is a delicious cake. Has a good texture. I did add a little fresh lemon juice to the batter."

    MY REVIEW
    honey25
    Reviewed Aug. 5, 2016

    "Love the texture of this cake. Made it in my sister-in-law's kitchen where there is no bundt pan :( So used a 9x12 and doubled the icing.... Nice results. And was better the 2nd or third day."

    MY REVIEW
    cliftonhanger
    Reviewed May. 22, 2016

    "This is as good a lemon pound cake as I’ve had, great lemon flavor and very moist. Frosting fans might want to double the recipe. Don’t skip the lemon extract in the cake. Trader Joe’s sells a very good one as does Olive Nation on line. DON’T buy the artificially flavored ones that the supermarkets sell. The difference between artificial and real flavor is night and day. Those who had it burn or be very dry, try using an oven thermometer. Cooper Atkins is a good brand."

    MY REVIEW
    Halee2003
    Reviewed May. 4, 2016

    "Made cake today. Flavor was good,, but when u slice it cake falls apart. Also very dry. I followed recipe not sure what went wrong."

    MY REVIEW
    neeniep
    Reviewed Apr. 30, 2016

    "Great basic recipe. However,most people complain not enough lemon flavor if you have lemons, why use extract. I used half lemon juice and half milk to get a real...lemon flavor. Then still use lemon juice for icing. I grow meyer lemons and they are wonderful. Waste not want not. Thanks"

    MY REVIEW
    Debglass11
    Reviewed Apr. 11, 2016

    "Made this yesterday and everyone loved it! It's a perfect summer dessert with a delicate lemon flavor. Instead of icing it as indicated in the recipe, I served it with whipped cream and fresh strawberries macerated in sugar. I'm sure it would be great with the icing too! I'll definitely make this again!"

    MY REVIEW
    sewsal
    Reviewed Feb. 25, 2016

    "I baked this cake in individual bundt cake pans. It was ok but not great in my opinion. I even used buttermilk. It stuck in the pans even though I sprayed it .I probably

    won't make it again"

    MY REVIEW
    RedRain
    Reviewed Feb. 21, 2016

    "mickiej43, shortening is a solid whereas cooking oil is a liquid. In most pound cake recipes (not all, just most) the recipe calls for a combination of butter and shortening, as it makes for a lighter cake. Both butter and shortening should be room temperature, as should all the other ingredients, including the milk. You will find this keeps the cake from falling. This is a great pound cake and you can interchange orange zest and orange juice or lime zest and lime juice to change it up. A terrific cake for Spring Summer!"

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