Recipe: Lemon Pound Cake

Originally from

1 cup butter
1/2 cup shortening*
3 cups white sugar
6 eggs
1 Tbsp lemon extract
2 tsp vanilla extract
3 cups all-purpose flour
1 cup milk

* All butter works the same, but has an oilier feel to the pound cake


  1. Preheat oven to 350 degrees F. Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, cream together butter, shortening, and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each. Stir in lemon extract and vanilla.
  4. Beat in flour alternately with milk, mixing until just incorporated.
  5. Pour batter into prepared pan. Bake 60-75 minutes (until toothpick inserted into center comes out clean**).

Some notes:

  • This thing is HEAVY but delicious. It’s best to use an electric mixer from start to finish, but if you have amazingly buff arms, go ahead and use a whisk or wooden spoon. Good luck with that.
  • **During baking, the cake usually cracks in a ring in the center. The toothpick may not come out clean when you test these spots — it’s a little gooey here, but continues to cook a little while the cake is cooling. I’ve found that baking longer to get this area baked through will result in burnt edges or generally dry pound cake. My philosophy with this one is better gooey than burnt/dry.
  • While plenty awesome alone, I like to make a strawberry topping for this pound cake. For the strawberry topping: slice as many strawberries as you like, let sit in a bowl with some sugar sprinkled on top until they release liquid.
  • I’ve also split it into two large (approx. 9″) loaf pans, but check them around 55 minutes to make sure they don’t burn.

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