Lemon Curd Pound Cake
Nothing says spring like the refreshing taste of fresh lemon.
Ingredients
- 1 cup butter softened
- 1/2 cup shortening
- 3 cups sugar
- 6 large eggs
- 3 cups flour all-purpose
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1 cup milk
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 tsp lemon extract
- lemon glaze warmed
- candied lemon slices, sugared cranberries for garnish
Instructions
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Preheat oven to 325°. Beat the butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add the sugar and continue to beat at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears.
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Sift together flour and next 2 ingredients; add to the butter mixture from step 1 alternately with milk, beginning and ending with flour mixture. Beat at low speed until just blended after each addition. Stir in the lemon zest and both extracts.
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Pour the batter into a greased and floured 10-inch tube pan.
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Bake that sucker at 325° for 1 hour and 15 minutes to 1 hour and 30 minutes or until you can stick a wooden pick into it and pull it out clean. Cool cake in pan on wire rack 15 minutes.
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Remove cake from pan to wire rack and gently brush warm glaze over top and sides of cake. Cool completely on a wire rack (about 1 hour). Garnish, if desired, with lemon slices and cranberries.
