kyle's lemon pound cake
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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prep time
30 Min
cook time
1 Hr 10 Min
method
Bake
yield
12 serving(s)
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 cup butter (room temperature)
- 1/2 cup vegetable shortening (crisco)
- 2 cups sugar
- 4 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon zest
- 2 teaspoons fresh squeezed lemon juice
- 1 cup buttermilk
How To Make kyle's lemon pound cake
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Step 1Preheat 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.
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Step 2Add 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.
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Step 3Bake 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.
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