California Lemon Pound Cake

Name: California Lemon Pound Cake
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 57 grams butter, softened; 210 grams confectioners sugar; 5 eggs; 375 grams all-purpose flour; 1 Tbsp lemon extract; 2 Tbsps lemon juice; 1 teaspoon grated lemon peel; 244 milliliters milk; 1 teaspoon salt; 103 grams shortening; 600 grams sugar

Californi From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. Lemon Pound Cake with Lemon Honey Glaze, Lemon Pound Cake with a Tangy Lemon Icing, and Lemon Pound Cake with Lemon Honey Glaze are very similar to this recipe.

Instructions

In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes.

Ingredients you will need

Shortening

Butter

Cream

Sugar

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each addition. Stir in lemon peel and extract.

Ingredients you will need

Lemon Peel

Extract

Egg

Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined.

Ingredients you will need

Baking Powder

All Purpose Flour

Milk

Salt

Pour into a greased 10-in. fluted tube pan.

Equipment you will use

Frying 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.

Equipment you will use

Toothpicks

Wire Rack

Oven

Frying Pan

In a small bowl, combine the frosting ingredients; beat until smooth.

Ingredients you will need

Frosting

Equipment you will use

Bowl

Spread over top of cake.

Ingredients you will need

Spread

Equipment

Ingredients

Servings:

1teaspoons

baking powder 57grams

butter, softened 210grams

confectioners' sugar 5

eggs 375grams

all-purpose flour 1Tbsp

lemon extract 2Tbsps

lemon juice 1teaspoon

grated lemon peel 244milliliters

Recommended wine: Cream Sherry, Port, Port Wine, Moscato Dasti

Cream Sherry, Port, and Port Wine are great choices for Pound Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.