kyle's lemon pound cake
No Image
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
►
yield
12 serving(s)
prep time
30 Min
cook time
1 Hr 10 Min
method
Bake
Ingredients For kyle's lemon pound cake
-
3 call-purpose flour
-
1/2 tspbaking soda
-
1/2 tspbaking powder
-
3/4 tspsalt
-
1/2 cbutter (room temperature)
-
1/2 cvegetable shortening (crisco)
-
2 csugar
-
4 lgeggs (room temperature)
-
1 tspvanilla extract
-
1 tspfinely grated lemon zest
-
2 tspfresh squeezed lemon juice
-
1 cbuttermilk
How To Make kyle's lemon pound cake
-
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.
-
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.
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT