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Lemon Pound Cake

sent by Jan Cook

Ingredients
  

for the cake

  • 1 cup butter
  • 1 cup butter flavored shortening
  • 3 cups sugar
  • 5 duck eggs approximately 300 grams, or 6 chicken eggs
  • 1 cup evaporated milk or 1/2 cup evap milk + 1/2 cup half and half
  • 3 1/2 cup all purpose flour
  • `1 teaspoon baking powder
  • 1/2 teaspoons salt
  • 1 tablespoon vanilla extract
  • 3 tablespoons lemon extract
  • 6 drops lemon essential oil

for the glaze

  • 2 cups powdered sugar sifted
  • juice and zest from 2 large lemons
  • 3 drops lemon essential oil

Instructions
 

  • -Spray large tube cake pan with Bakers Joy spray ( a regular bundt pan is too small)
  • Cream butter and shortening until fluffy and light (I use my stand mixer)
  • Add eggs 1 at a time blending, then add sugar, milks, extracts, and essential oil and blend well.
  • Sift flour, baking powder, and salt and add to wet ingredients 1 cup at a time and mix well, periodically scraping down sides.
  • Batter will be quite thick so spread evenly in pan. I usually place mine pan on a sheet of foil in case of spills!
  • 325 degrees for 1hr 15min to 1 1/2hr or until done depending on your oven. Test with cake tester or tooth pick.
  • While cake is baking, mix up glaze by combining powdered sugar, juice and zest from lemons and essential oil. I just use a wire whisk for this
  • Test cake with pick or cake tester. Cake is done when pick comes out clean.
  • IMPORTANT: **When cake is done, turn off oven and leave cake in 10-15 more minutes to form a nice crust.**
  • Remove from oven and cool in pan on wire rack x 10 min then remove cake to wire rack right side up.
  • Place foil under rack to catch glaze drips
  • With a skewer poke several holes in cake and pour or brush glaze over cake. Let it soak in and do a little more until it's like you want! Cool completely