Lemon Pound Cake
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Hi! Remember me? I’m the one that made baked donuts and posted a bunch of Passover stuff then sort of disappeared (except for on Twitter, you can always find me there!). Things have been kind of crazy over here. My back got really bad again (MRI and nerve test next week, eeks!), then my beloved KitchenAid mixer starting wobbling and almost walked off my counter, and then I got laid off from my job of 3+ years. On the flip side, now that I’m home during the day, I was able to spend three hours on Google finding potential solutions to the wobbly mixer. Fingers crossed that it is finally fixed!
A couple days after I was laid off, I went down to San Diego to celebrate my mom’s birthday with the family. Around that time, my mom apparently asked my dad to pick up lemons while he was at Costco. And pick up lemons, he did. A HUGE bag of lemons, more than my mom would ever use before they would go bad. Fortunately, my sister and I benefited from my dad’s shopping mishap, and I decided a lemon cake was in order.
With my mixer not wobbling off the counter, I got to work zesting, juicing, and mixing, and had high hopes. Sadly, those hopes were squashed. I’m sure this is a perfectly decent lemon cake, even if the texture and taste of the bottom and sides was a little cornbread-ish. But once you have tasted Ina’s Lemon Cake, any other lemon cake is guaranteed to fail in comparison.
Now if you’ll excuse me, I have Judge Judy to watch before I head to happy hour at 5:00.
Ingredients
3 cups all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
3 cups sugar
1 cup unsalted butter, room temperature
1/2 cup shortening, room temperature
5 large eggs
1 cup whole milk
6 Tbsp lemon juice
1 lemon, zested
Preparation
Preheat oven to 350F.
Spray or butter and flour 2 loaf pans or one large bundt pan. (I used a 10-cup bundt pan and had about two extra cups of batter so I made mini bundts.)
Sift flour, baking powder and salt into medium bowl. Set aside.
Using an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating until well blended after each one.
Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest.
Pour batter into prepared pans. Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans for 15 minutes. Turn cakes out onto racks and cool completely.
Recipe from Plain Chicken.
