Kyle's Lemon Pound Cake

Kyle's Lemon Pound Cake Recipe

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Barbara Gabriel


Found this in January 19, 2015 edition of Woman's World Magazine. Some of Trisha Yearwood's favorite foods. I think this might become my favorite. I am baking this as I add this recipe. It sounded so good and easy I had to try it. Well, it is ready to eat. My husband has already eaten 3 slices. He says it is the best he has even eaten. It is very light And very good


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30 Min
1 Hr 10 Min


  • 3 c
    all-purpose flour
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 3/4 tsp
  • 1/2 c
    butter (room temperature)
  • 1/2 c
    vegetable shortening (crisco)
  • 2 c
  • 4 large
    eggs (room temperature)
  • 1 tsp
    vanilla extract
  • 1 tsp
    finely grated lemon zest
  • 2 tsp
    fresh squeezed lemon juice
  • 1 c

How to Make Kyle's Lemon Pound Cake


  1. Preheat oven to 350 degrees. Grease and flour 10" tube pan. Sift together flour, baking soda, baking powder, and salt. Set aside. In large mixing bowl, beat butter and shortening together until creamy. Beat 2 minutes. Add sugar and beat 5 minutes.
  2. Add eggs one at a time, beating only until yellow yolks disappear into batter. Add vanilla, lemon zest, and juice. Add flour mixture alternately with buttermilk, beginning and ending with flour. Keep sides of bowl scraped and beat only until well blended. Pour into tube pan.
  3. Bake 1 hr and 10 min., tent with foil after 45minutes if browning too quickly, until inserted skewer comes out clean. Cool slightly, about 30 minutes. Then turn cake out of pan while still warm. Cool Completely on rack and enjoy.

Printable Recipe Card

About Kyle's Lemon Pound Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy

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