California Lemon Pound Cake Recipe

[Roxy15]

California Lemon Pound Cake Recipe:

 

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

 

Directions:

 

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 to cool completely.

 

In a small bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake.