I got this recipe from one of my co-workers and decided to slightly modify it by adding a lemon twist to it. It takes a little bit of time to cream together the butter and shortening, but this is absolutely the best pound cake you’ll ever taste, with or without the hint of lemon!

Ingredients (serves about 15 people)

1 cup salted butter
½ cup vegetable shortening
3 cups of sugar
5 extra large eggs
3 cups of cake flour, I prefer Swanson brand
1 cup of whole milk
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract, use half if you’re not big almond extract fan
½ teaspoon baking powder
The zest of one medium lemon
The juice of one medium lemon, or 1 teaspoon lemon extract

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Directions

Carefully grate the peel of the lemon, then cut the lemon open to squeeze out the juice. Cream together butter and shortening.  Add sugar and continue to cream until perfectly smooth, about 10 minutes.  Add eggs one at a time, beating until well blended.  Add cake flour a little at a time.  Slowly add milk, then flavorings.  Add baking powder last.

Grease and flour a large bundt pan. Pour cake batter into pan and place in cold oven. Turn temperature to 325 F an bake for and hour, or more depending on your oven (you want a toothpick inserted near the center to come out clean). Do not jar cake or remove from oven too soon. Cool slightly (10 minutes), loosen edges with a sharp knife, and remove from pan. Serve with whipped cream sprinkled with some grated lemon peel, fresh fruit, or ice cream. Freezes well.