Susan’s Lemon Pound Cake – Dana Shortt Gourmet

Susan’s Lemon Pound Cake

Ingredients

for cake

  • 1 cup unsalted butter, at room temperature, plus more for greasing the pan
  • 3 (three) cups all-purpose flour
  • ½ tea spoon baking powder
  • ½ teaspoon fine sea salt
  • 1 cup milk, at room temperature
  • 5 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • The zest of one lemon
  • ½ cup solid vegetable shortening, preferably Crisco, at room temperature
  • 3 cups of sugar

 

For glaze

  • The zest and juice of an additional (second) lemon
  • 2 cups icing sugar

Method

  1. Preheat the oven to 300°F. Generously grease a 16-cup bundt pan with butter.  In a bowl, sift together the flour, baking powder, and salt.  Set aside.  In a large liquid measuring cup, combine the milk, eggs, and the vanilla extract.  Set aside.
  2. In the bowl of a heavy-duty mixer fitted with the paddle, cream together the 1 cup of butter, vegetable shortening, and sugar on medium speed until light and fluffy, about 5 minutes or more. Add the flour and milk mixtures to the butter mixture in 3 batches, alternating between dry and liquid, occasionally scraping down the sides of the mixing bowl, beginning and ending with the flour mixture.  Add in the lemon zest.  Fill the prepared pan with batter (it should be no more than two-thirds full).
  3. Bake for 15 minutes. Increase the oven temperature to 325°F and bake an additional 50-80 minutes, or until the cake is golden brown and pulls away from the sides of the pan.  While the cake is baking, prepare the glaze by combining the lemon zest, lemon juice, and icing sugar.
  4. Remove to a rack to cool for 10 minutes. Invert the cake onto the rack to cool completely.  Brush cake with glaze.