Lemon Curd Pound Cake

Name: Lemon Curd Pound Cake
Ingredients: 1 cup butter, softened; 1/2 cup shortening; 3 cups sugar; 6 large eggs; 3 cups all-purpose flour; 1/2 teaspoon baking powder; 1/8 teaspoon salt; 1 cup milk; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; 1 teaspoon lemon extract; Garnishes: candied lemon slices, sugared cranberries, fresh thyme sprigs

12 ingredients

6 steps

Ingredients

1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup milk
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 teaspoon lemon extract
Garnishes: candied lemon slices, sugared cranberries, fresh thyme sprigs

Directions

1

Preheat oven to 325°. Beat first 2 ingredients at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears.
2

Sift together flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest and next 2 ingredients.
3

Pour batter into a greased and floured 10-inch (16-cup) tube pan.
4

Bake at 325° for 1 hour and 15 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes.
5

Meanwhile, prepare Lemon Curd Glaze. Remove cake from pan to wire rack; gently brush warm glaze over top and sides of cake. Cool completely on a wire rack (about 1 hour). Garnish, if desired.
6

Try This Twist! Lime Curd Pound Cake: Omit lemon extract. Substitute lime zest for lemon zest and Lime Curd Glaze for Lemon Curd Glaze. Proceed with recipe as directed.