Lemon Pound Cake

Name: Lemon Pound Cake
Ingredients: 2 sticks Unsalted Butter, Room Temperature; 1/2 cups Butter Flavored Crisco; 3 cups White Sugar; 5 whole Eggs; 1 teaspoon Almond Extract; 2 Tablespoons Lemon Extract; 2 Tablespoons Lemon Zest; 3 cups All Purpose Flour, Sifted; 1 cup Skim Milk

9 ingredients

7 steps

Ingredients

2 sticks Unsalted Butter, Room Temperature
1/2 cups Butter Flavored Crisco
3 cups White Sugar
5 whole Eggs
1 teaspoon Almond Extract
2 Tablespoons Lemon Extract
2 Tablespoons Lemon Zest
3 cups All Purpose Flour, Sifted
1 cup Skim Milk

Directions

1

Use a stand mixer for this batter!!
2

Prepare a bundt pan by greasing it with a bit of shortening and sprinkling in a bit of flour. Cover all the surfaces with a very fine layer of flour - shake out excess. DO NOT PREHEAT THE OVEN!
3

1. Cream together the butter, Crisco and sugar until fluffy.
4

2. Add eggs, one at a time, mixing until incorporated.
5

3. Add extracts and zest.
6

4. Into the creamed mixture, alternately add the flour and milk, ending with the flour (I do three flour additions and two milk).
7

Spoon the batter into the pan, distributing it evenly. Once all the batter is in the pan lift the pan and drop it on the counter once to remove the air bubbles. Place the pan on an oven rack in the center of your oven. Turn the oven on to 275 degrees F and let the cake bake for 90 minutes. When you pull it out make sure to let it rest for 10 minutes before inverting it onto a cooling rack. You can choose to glaze the cake, but I love the crispy crust without a glaze!