Today is such a fun day! My grandmother, Moms, is here to share her famous lemon pound cake. It’s perfectly delicious. I hope you enjoy it! – Caroline
Hello, Chocolate & Carrots followers, and what a great site it is! I am Caroline’s maternal grandmother (better known to my seven granddaughters as ‘Moms Reese’) and I love cooking and baking too. I guess it is in the genes since my grandmother and mother (both now deceased) and Caroline’s mom were and are fantastic cooks. Baking goodies with my ‘grands’ is one of my very favorite things!
Being of ‘another generation’, my philosophy and Caroline’s differ a bit however, the results still please the palate. I don’t make much of an effort to cook with fewer calories, therefore my motto is: Don’t eat the whole thing in one sitting! Moderation in all things is a ‘good thing’.
I am so happy to share with you a recipe that is a favorite of family and friends alike. It seems as though I have baked 1000 lemon pound cakes over the years and the last one was every bit as good as the first one. I like to drizzle a lemon glaze over the cooled cake, but it also makes a wonderful birthday cake by icing with a cream cheese frosting. For this post, I’m using the lemon glaze.
Lemon Pound Cake
- 2 sticks butter
- 1/2 cup crisco
- 5 eggs (room temperature)
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 3 cups sugar
- 1 teaspoon salt
- 1 cup milk
- 1 tablespoon vanilla extract
- 1 teaspoon lemon extract
- (glaze) 1 lemon (juice and zest)
- (glaze) few drops of canola oil
- (glaze) confectioner’s sugar
- Grease and flour a tube pan and preheat the oven to 325°F.
- Cream the butter and crisco.
- Add the sugar and cream well.
- Add the eggs and mix well for about three minutes.
- Sift flour, salt and baking powder together and add alternately with milk to the creamed mixture.
- Add vanilla and lemon extracts and mix well for another three minutes.
- Pour the batter into the prepared tube pan.
- Bake for 1 hour and 15 minutes. Note: Don’t open the oven during the first hour of baking.
- When done, let cool for at least 15 minutes before removing from pan.
- When the cake is completely cooled, juice one lemon and add zest from the lemon, a couple of drops of canola oil and stir in enough confectioner’s sugar to make glaze a nice pouring consistency.
- Drizzle all over the cake, letting the glaze run over the edges and into the hole in the center of the cake.
- Leave the cake uncovered for an hour or longer so the glaze will dry a bit before serving. This will keep the glaze from becoming sticky.
- Now admire your creation, fix a cup of hot tea or coffe, cut that cake and enjoy!