California Lemon Pound Cake
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.
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.
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]()
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.