LOVE THAT LEMON!
This cake is not only incredibly light, sweet, lemony and lovely, but it’s also incredibly easy. God how I love mixers. What a brilliant product. Anyway, this one calls for butter AND shortening. Shortening, as you might know, is not the healthiest ingredient in the world. I’ve mentioned before that if you want to replace shortening, you can do so with lard or butter. I do not know how this cake would turn out with more butter in place of shortening. It turns out fine though with the lard. I’d think more butter would be better, but I have not tried it out.
When adding the eggs, don’t forget to add them one at a time, mixing well between each addition. Also, this recipe calls for the use of a fluted tube pan and if you don’t have that, just use a bundt pan. You’ll need to let the cake cool completely before you frost it. Let it sit in the pan for 10 minutes before removing it to cool on your rack. Once it’s cool, make the frosting and spread it all over the top of the cake. Then you can share and enjoy the taste of sunshine! Mmmm!
I found this heavenly citrus pound cake recipe on the Taste of Home website. Click the link below to see the site and get the full detailed recipe for the Fresh and Sunny California Lemon Pound Cake.
CLICK HERE FOR RECIPE
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