It’s “Scrumptious Saturday”…So all day I was thinking of a recipe that I’d want to post… and I have to say, I was brain dead and all I wanted to do was make dessert. It was my neighbors birthday on Monday and I made her a banana cake and both she and her husband were so amazingly kind to me about how much they loved it that all I kept thinking…I really need to make a dessert…maybe a cake. Then came another problem…which one???
With spring just around the corner, I thought I’d make something light would be great. So I thought maybe a lemon cake, maybe a lemon pound cake…yes a lemon pound cake would be great. We make a lemon pound cake at work and it’s a lovely cake, light and filled with lots of lemon flavors. I have been wanting to try a new recipe I had found on the internet and I have to say that I’m very glad I did as this lemon pound cake was truly amazing.
You start out with softened butter and you beat it with shortening and sugar.
You then add your eggs one at a time. Then your switch off from dry ingredients, milk, dry ingredients, milk and finish on dry ingredients. I always get confused what you start with and end with, but it’s dry/wet/dry/wet/dry…I hope that helps!
For my recipe, I used the rind of two small lemons, you can see that the lemons are almost the size of my eggs
I measured it out and the rind was almost a full tablespoon, I did add another lemon that I zested as I really wanted that punch in flavor of lemon. So you can modify it to your likings.
I then placed my very fluffy batter into my bundt pan that was liberally sprayed with pam.
I baked it for about 55 minutes (for my oven)…I removed it and I have to say, I could not wait to taste it…I cut into it well before it was cooled so I apologize for the photos.
This recipe for lemon pound cake is so super easy and doesn’t call ingredients that are unusual and it really does look and taste amazing! It’s a great cake to make for company and will travel great as well.
I hope you try this recipe as I know you will not be disappointed and enjoy!
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