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Southern Lemon Pound Cake

Southern Lemon Pound Cake

Name: Southern Lemon Pound Cake
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 2 h 10 min
Yield: 12
Cuisine: American
Ingredients: Unsalted butter 1 cup; Shortening ½ cup; Granulated sugar 2 ½ cups; Eggs 5; Vanilla extract 1 tsp; Lemon extract 1-2 tsp; Yogurt 5.3 oz; Buttermilk ½ cup; Lemon zest of 2 lemons; Lemon juice of 3 lemons; All-purpose flour 3 cups; Baking powder 1 tsp; Salt ½ tsp; Water ½ cup; Sugar ½ cup; Lemon juice 3 tbsp; Powdered sugar 1 cup; Lemon juice 2-3 tbsp; Vanilla extract splash; Lemon zest; Whipped cream

packed with lemon flavor

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2h 10m
Serves 12
Easy
325 °F
(1)

Ingredients

	For lemon pound cake:
	1 cup Unsalted butter room temperature, plus more for greasing the pan
	½ cup Shortening butter-flavored
	2 ½ cups Granulated sugar
	5 Eggs room temperature
	1 tsp Vanilla extract pure
	1-2 tsp Lemon extract pure
	5.3 oz Yogurt lemon
	½ cup Buttermilk
	of 2 lemons Lemon zest
	of 3 lemons Lemon juice
	3 cups All-purpose flour sifted
	1 tsp Baking powder
	½ tsp Salt
	For lemon simple syrup:
	½ cup Water boiling
	½ cup Sugar
	3 tbsp Lemon juice add more if you want more tartness
	For lemon vanilla glaze:
	1 cup Powdered sugar
	2-3 tbsp Lemon juice may need more
	splash Vanilla extract
	For garnish:
	Lemon zest
	Whipped cream fresh

Nutritional information

246

calories

15.1g

fat

25.8g

carbohydrates

5.4g

protein

173mg

cholesterol

122mg

sodium

Cuisine:

American Recipes

Ingredients

For lemon pound cake:
1 cup Unsalted butter
room temperature, plus more for greasing the pan
½ cup Shortening
butter-flavored
2 ½ cups Granulated sugar
5 Eggs
room temperature
1 tsp Vanilla extract
pure
1-2 tsp Lemon extract
pure
5.3 oz Yogurt
lemon
½ cup Buttermilk
of 2 lemons Lemon zest
of 3 lemons Lemon juice
3 cups All-purpose flour
sifted
1 tsp Baking powder
½ tsp Salt
For lemon simple syrup:
½ cup Water
boiling
½ cup Sugar
3 tbsp Lemon juice
add more if you want more tartness
For lemon vanilla glaze:
1 cup Powdered sugar
2-3 tbsp Lemon juice
may need more
splash Vanilla extract
For garnish:
Lemon zest
Whipped cream
fresh

Southern Lemon Pound Cake

Moist and tender yet delightfully dense, this old-fashioned Southern Lemon Pound Cake makes an excellent dessert for a large gathering or potluck. It’s hearty, sweet, and chock-full of lemon flavor. Bonus? This pound cake is quite easy to put together and makes your kitchen smell heavenly.

Start by beating together the butter, shortening, and sugar until light and creamy. Add the eggs, one at a time, followed by vanilla and lemon extract. Mix in lemon yogurt, buttermilk, lemon juice, and lemon zest. For the brightest hit of citrus, be sure to use fresh-squeezed lemon juice. Next, combine the dry ingredients and gradually add them to the wet mixture. Pour the batter into a pre-greased and floured bundt pan and bake until a skewer inserted in the center comes out with a few moist crumbs. While the cake cools, make a lemon simple syrup. Turn the cake out and lightly brush the still-warm cake with the syrup. Finally, make a lemon vanilla glaze and drizzle it over the top of the cake before slicing and serving. Serve garnished with fresh whipped cream and lemon zest.

To make the Southern Lemon Pound Cake, you will need the following ingredients:

Ingridiens for Southern Lemon Pound Cake

Steps to make Southern Lemon Pound Cake

1	Heat the oven and prepare loaf pan	5
Preheat the oven to 325 °F. Prepare your bundt pan by generously greasing and flouring the inside, and set aside.
2	Beat together butter, shortening, and sugar	3
In a large bowl using an electric mixer on medium speed, beat together 1 cup unsalted butter, ½ cup butter-flavored shortening, and 2 ½ cups granulated sugar.
3	Add eggs	3
Beat in 5 eggs, one at a time, mixing thoroughly between each addition and scraping down the sides of the bowl as necessary.
4	Add vanilla and lemon extract
Add in 1 teaspoon pure vanilla extract and 1-2 teaspoons pure lemon extract.
5	Add yogurt and buttermilk	1
Mix in 5.3 ounces lemon yogurt and ½ cup buttermilk.
6	Add lemon zest and juice	2
Mix in the zest of 2 lemons and juice of 3 lemons.
7	Combine dry ingredients	2
In a separate bowl whisk together 3 cups sifted all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
8	Add dry ingredients in batches	3
Gradually add the dry ingredients to the wet mixture, mixing well, but gently.
9	Transfer to bundt pan	2
Pour the batter into the prepared bundt pan and gently tap the pan on a bench to release any air bubbles.
10	Bake	1h25m
Bake the cake for 1 hour and 25-30 minutes or until a skewer inserted in the center comes out with a few moist crumbs. Do not overbake as the cake will continue cooking as it cools in the pan.
11	Cool	30
Remove the cake from the oven and let it cool in the pan for at least 30 minutes or until warm. Remove the cake from the pan.
12	Make lemon simple syrup	2
Mix together ½ cup boiling water, ½ cup sugar, and 3 tablespoons lemon juice, adding more if you want more tartness.
13	Brush over cake	2
Slowly brush the lemon simple syrup over the cake. You won't necessarily need all of the prepared syrup, use just enough to make one light coating.
14	Make lemon vanilla glaze	2
Once the lemon simple syrup has dried and cooled completely, make the lemon glaze. Mix together 1 cup powdered sugar, 2-3 tablespoons lemon juice (or more if needed), and a splash of vanilla extract.
15	Drizzle over cake	2
Drizzle the prepared lemon vanilla glaze over the cooled cake. Let the glaze harden.
16	Serve
Slice and serve with fresh whipped cream sprinkled with lemon zest. Enjoy!

If you love lemons, put this Southern Lemon Pound Cake recipe on your baking list. It’s packed with lemon flavor and has a velvety yet perfect dense texture. You will love it! Made this recipe? Let us know what you think in the comments below!

Bethany Lim

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.