Lemon Pound Cake
Updated: Dec 8, 2020
It’s the time of the week for self-care Sunday. For me, relaxation in the winter months is creating new recipes. Today, I worked through an obstacle of baking a pound cake. In the past, I’ve always stated I can NOT bake a pound cake. I had tried several times before and it was a horrible experiment. Yes, baking is a science. ⠀ ⠀ Here are two take always:⠀ 1. You are capable of doing ANYTHING! It all begins with the correct mindset.⠀ ⠀ 2. If the first attempt does not bring success, try AGAIN! The only thing that’s keeping you from success is yourself. ⠀ ⠀ Ingredients: ⠀
1/2 cup shortening ⠀ 1 cup butter (2 sticks) 3 cups sugar⠀ 1 8 oz cream cheese bar⠀ 6 eggs⠀ 3 cups flour ⠀ 1 TBSP lemon juice ⠀ 1 lemon zest⠀ ⠀ Preheat the oven to 325 degrees. Grease the preferred baking pan. This recipe three loaf pans were used but you can use a pound cake pan. ⠀ ⠀
lend the shortening and butter together until both items are fluffy. ⠀
Add the sugar and blend until creamy. ⠀ Add the cream cheese and blend well. ⠀ Add 1/3 of flour and eggs alternating starting with the eggs just until blended. ⠀ Add the lemon juice and the zest of one lemon. ⠀ ⠀ Pour the mixture into the prepared pans. Bake for 45 minutes for the loaf pans or 1 hour and 15 minutes for the pound cake pan. Check the cake in the center with a tester. When the tester comes out clean, the cake is ready.