Old-Fashioned Lemon Buttermilk Pound Cake

Ingredients:

For the cake:

• 1 cup unsalted butter, softened
• 1/2 cup shortening
• 3 cups granulated sugar
• 6 large eggs
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 tablespoon vanilla extract
• 1/2 teaspoon lemon extract (optional for extra lemon flavor)
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk

For the lemon glaze:

• 1 1/2 cups powdered sugar
• 2–3 tablespoons lemon juice
• 1/2 teaspoon lemon zest

Directions:

1. Preheat oven to 325°F (163°C). Grease and flour a 10–12 cup Bundt or tube pan.
2. In a large bowl, cream butter, shortening, and sugar together until light and fluffy (5–6 minutes).
3. Add eggs one at a time, beating well after each addition.
4. Stir in lemon zest, lemon juice, vanilla, and lemon extract (if using).
5. In a separate bowl, whisk flour, baking powder, and salt together.
6. Add dry ingredients to wet mixture alternately with buttermilk, beginning and ending with flour. Mix just until combined.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 75–85 minutes or until a toothpick inserted in the center comes out clean.
9. Cool in pan for 15 minutes, then invert onto a wire rack and cool completely.
10. Whisk glaze ingredients until smooth and drizzle over cooled cake. Garnish with extra lemon zest if desired.

Prep Time: 25 minutes | Bake Time: 85 minutes | Total Time: 1 hour 50 minutes

Kcal: 620 kcal | Servings: 12