I love cake in all forms. Layered. Sheet cakes. Cupcakes. Bundt cakes. Pancakes. Most especially, pound cakes.
I’ve been racking my brain for weeks trying to create a new cake for Easter, but bunnies, marshmallow peeps, chicks, and carrots just weren’t appealing to me.
I wanted something that 1) you would actually make, and 2) reminded you of spring!
I adapted my great-grandmother’s classic pound cake recipe to create this refreshing lemon-flavored pound cake.
This cake is dense, delicious, and perfect just on its own. If you wanted to dress it up a bit for Easter dinner, you could totally add some berries and whipped cream to the plate, a scoop of vanilla ice cream, or the scrumptious lemon glaze that I added. Yum. You can’t go wrong here.
If necessary, wait until it is completely cooled to slice and serve.
Lemon Pound Cake
- 1 cup salted butter
- ½ cup shortening butter flavored
- 3 cups sugar
- 6 eggs
- Zest of one lemon
- ¼ cup freshly squeezed lemon juice
- ¾ cup evaporated milk
- 3 cups all-purpose flour
- ½ tsp baking powder
- Cream together butter, shortening, and sugar until white and fluffy in appearance. About 2 minutes.
- Add lemon zest, lemon juice, milk, and eggs. Mix on medium speed for 3 minutes. The batter will look lumpy and curdled, and you will think you have done something wrong. You haven’t, trust me!
- Scrape down the sides of the bowl. Then add the flour and baking powder. Mix on high for 7 minutes. Your batter should be thick, luscious, and fluffy.
- Pour batter into a greased bundt pan and place into an oven heated to 325 degress .
- Bake for 1 hr and 25 minutes. DO NOT OPEN THE OVEN DOOR!! Just don’t do it, okay?
- Let the cake cool in the pan for 10 minutes. Flip cake onto desired cake plate.
- (Optional) Top immediately with the lemon glaze.
- 1 cup powdered sugar
- Juice of 2 lemons
- Mix with a fork until smooth and runny. Add more lemon juice if necessary. The glaze should run off your fork.