How to Make Homemade Lemon Pound Cake

Everyone has a favorite lemon pound cake recipe. This one is an adaptation of my grandmother’s beloved homemade lemon pound cake recipe. She enjoyed baking and used to mix everything by hand. I can still see her opening the oven door and carefully placing the cake on the oven rack. If you’ve got a hankering for lemony memories, try this recipe.

Difficulty: Easy

Instructions

Things You'll Need:

• Cake:
• 1 ½ Crisco Butter Flavored All Vegetable Shortening Sticks
• 3 cups Sugar
• 5 Eggs at room temperature
• 3 cups Cake flour
• 1 teaspoon Vanilla powder
• 1 teaspoon Baking powder
• ½ teaspoon Salt
• 1 cup heavy cream
• ½ teaspoon pure lemon extract
• Glaze:
• 2 cup powdered sugar
• 2 tablespoons fresh lemon juice
• ½ cup orange juice concentrate
• Equipment:
• Cooking oil spray
• 10-inch tube or angel food cake pan
• Measuring cups & spoons
• 2 mixing bowls (medium and large sizes)
• Sifter
• Electric mixer
• Wire whisk

1. 
   Preheat Oven

   Preheat oven to 300 degrees. Grease and lightly flour a 10-inch tube or angel food pan.

2. 
   Crisco Butter Sticks

   Cream Crisco stick until light and smooth. Add sugar and beat until fluffy. Add eggs one at a time, beating after each.

3. 
   Sift dry ingredients

   Sift together cake flour, vanilla powder, baking powder, and salt into a medium sized mixing bowl and set aside.

4. 
   Hood Heavy Cream

   Mix lemon flavoring with heavy cream. Alternate with dry ingredients, beating after each until combined. Pour the batter into the 10-inch tube pan and place into preheated oven on middle rack.

5. 
   Cake Testers

   Bake for two hours. Test for to see if it is done by inserting a cake tester or toothpick near the tube. If it comes out clean then the cake is done. Remove from oven and let cool. Remove cake from pan.

6. 
   Pound cake Glaze

   Using a wire whisk, prepare glaze by combining all ingredients. Stir until mixture drizzles. Gently poke holes in top of cake using a fork. Trickle glaze over warm cake.

Resources

• Crisco Butter Flavor All-Vegetable Sticks
• Tasty Treats Bakery
• Simple Solutions for Family & Home
• Enjoy a Cup of Tea with Your Lemon Poundcake

[soanyway]

on 1/12/2009 I love anything lemon! Thanks for this recipe

[pearlyvictoria]

on 1/12/2009 Great recipe for lemon pound cake. I added it to my favs. I also would prefer butter over shortening but know that the butter flavor shortening works well.

[3-Point]

on 1/7/2009 Yes, you can use unsalted butter as well as heavy cream. My grandmother used shortening and whole milk (equal parts of canned evaporated milk and water) because they were staples in our home. I'm glad you like the recipe. I've passed it down to my daughter who has perfected it for her daughter (we've got to wait a few years for her to grow up).

[DEIA123]

on 1/7/2009 THAT RECEIPE CAN YOU USE UNSALTED BUTTER INSTEAD OF CRISCO.CAN YOU USE CREAM INSTEAD OF MILK? IN THIS OTHER RECEIPE I SEEN.BUT I LIKE YOURS THE BEST AND THE FACT THAT YOUR GRANDMOTHER RECEIPE LIVES ON THAT MEAN ALOT.

[luv2blog]

on 10/2/2008 That looks delicious!