Tonight I’m making mini loaves of Lemon Pound Cake for our little man’s teachers (and some of my co-workers as well). This is one of my favorite desserts and is a pretty simple recipe to master. It’s best served warm with vanilla ice cream but is also great cold if you’re in a hurry and need breakfast on the run 🙂 Why not eat cake for breakfast?!
3 cups all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
3 cups sugar
1 cup unsalted butter, room temperature
1/2 cup shortening, room temperature
5 large eggs
1 cup whole milk
6 Tbsp lemon juice
1 lemon, zested
Preheat oven to 350F
Spray or butter and flour 2 loaf pans or one large Bundt pan.
Sift flour, baking powder and salt into medium bowl. Set aside.
Using an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating until well blended after each one.
Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest.
Pour batter into prepared pans (1 large bundt pan or 6 mini loaf pans). Bake cakes until tester inserted into center comes out clean, about 50 minutes for 1 large pan and about 30 min for 4 mini loaves. Cool cakes in pans for 15-20 minutes. Turn cakes out onto racks and cool completely.