California Lemon Pound Cake Recipe

Ingredients 15 70 85

• 1 cup butter, softened
• 1/2 cup shortening
• 3 cups sugar
• 5 eggs
• 1 tablespoon grated lemon peel
• 1 tablespoon lemon extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup milk
• 
  FROSTING:
• 1/4 cup butter, softened
• 1-3/4 cups confectioners' sugar
• 2 tablespoons lemon juice
• 1 teaspoon grated lemon peel

Directions

• In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon peel and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined.
• Pour into a greased 10-in. fluted tube pan. Bake at 350° for 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• In a small bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 slice) equals 500 calories, 23 g fat (11 g saturated fat), 107 mg cholesterol, 333 mg sodium, 70 g carbohydrate, 1 g fiber, 5 g protein.