Sunday, March 31, 2013

Lemon Pound Cake

Happy Easter!! This year, I decided I'd bring pound cake for shortcake rather than angel food cake. Mostly due to my absolutely irrational fear of egg whites. I didn't want to go through that again. So, pound cake it is! It holds up a bit better anyways to the mounds of strawberries I generally pile on (I like a little pound cake with my strawberries and whipped cream!). I also had some cute little mini-bundt pans that I wanted to try. Which kind of failed, since one fell apart while baking.. but still turned out pretty awesome!

Exhibit A: 

Finished product (my camera makes it look darker than it is, it really is only golden brown!):


1 cup butter, softened (2 sticks)
1/2 cup shortening (room temp)
3 cups sugar
6 eggs
1 tsp vanilla extract
1 tsp butter flavoring
3 cups flour
1 tbsp baking powder
3/4 tsp salt (if using unsalted butter)
1/2 cup half and half
1/2 cup milk
zest and juice of one large lemon


Preheat oven to 350ยบ. 

Cream butter, shortening and sugar together. Add eggs, one at a time, and extracts with last egg. Mix well after each addition. Add 1 cup flour and the baking powder (and salt, if using), mix. Add half and half, followed by another cup of flour, then milk, then remaining 1 cup flour. Add lemon zest and juice, mix until everything is well combined. Pour into a greased and floured bundt pan or two loaf pans. (I used five of these, though there is only four in a package. If you're going to use these, I would recommend reinforcing the sides if you can, and definitely put them on a baking sheet while they're in the oven.) Bake for 40-45 minutes for mini bundt pans, or 50-55 for the larger pans, until a toothpick inserted comes out clean and cakes are golden brown on top. Let cool for at least 15-20 minutes before slicing. You WILL wind up with a mess otherwise. 

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