My good friend Kristen Keegan won “Best in Show” at the Mid-South Fair with this cake. Moist and delicious, it has just the perfect amount of lemony flavor. Serve it on its own or with freshly whipped cream and fresh berries.
Glazed Lemon Pound Cake
For the cake:
1/2 cup (1 stick) salted butter, softened, plus extra to grease the loaf pan
1 1/2 cups all-purpose flour, plus extra to flour the loaf pan
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter flavor all-vegetable shortening
1 1/2 cups granulated sugar
3 large eggs
1/2 cup milk
1/2 teaspoon pure vanilla extract
1/2 teaspoon lemon extract
1 tablespoon freshly grated lemon zest
For the Lemon Glaze:
3 tablespoons unsalted butter, melted
1/2 cup granulated sugar
3 tablespoons freshly squeezed lemon juice
2 tablespoons water
To make the cake: Preheat the oven to 325 degrees. Grease and flour a 9- X 5-inch loaf pan.
In a medium mixing bowl combine the flour, baking powder, and salt. Set aside.
In the bowl of an electric mixer, beat the butter, shortening, and sugar until light and fluffy. Add the eggs and mix until well combined. Add the reserved flour mixture and mix until well blended. Add the milk, vanilla extract, lemon extract, and lemon zest and stir to blend. Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 60 to 70 minutes. While it is still in the pan, pierce several holes in the cake with a knife or skewer. Prepare the glaze and top before the cake is completely cooled or removed from the pan.
To make the glaze: In a small bowl combine the melted butter, sugar, lemon juice, and water. Stir until the sugar has dissolved, about 1 to 2 minutes. Pour the glaze over the cake and let the cake sit in the pan until the glaze is fully absorbed, about 20 minutes.
Remove from the pan and transfer to a serving plate. Serve at room temperature.
Cooking for a crowd? You can easily double this recipe and bake it in a Bundt pan.
For 1 tablespoon of freshly grated lemon zest, you will need 1 large (or 2 small) lemons. For no waste, first zest your lemons and then juice them.