How to make 🍋 Lemon Pound Cake w/ Lemon Glaze Recipe

Ingredients

• 2 sticks Salted Butter (softened to room temperature)
• 0.5 cup Crisco Shortening (butter‑flavored, vegetable shortening)
• 2.5 cups Granulated Sugar (divided, 2 cups for batter, 0.5 cup for glaze)
• 4 large Eggs (room temperature)
• 1 tablespoon Lemon Extract (provides bright lemon flavor)
• 3 cups All‑Purpose Flour (unenriched; can substitute cake flour for a finer crumb)
• 1 teaspoon Baking Powder
• 1 teaspoon Salt
• 1 cup Almond Milk (use any milk of choice; almond milk works well)
• 1 tablespoon White Vinegar (combined with almond milk to create a buttermilk substitute)
• 2 tablespoons Unsalted Butter (for lemon glaze, melted)
• 1 lemon Fresh Lemon Juice (juice of one medium lemon)
• 0.5 cup Granulated Sugar (for glaze)

Instructions

1. Preheat Oven

   Set the oven to 325°F (165°C) and let it preheat while you prepare the batter.

   Time: PT10M

   Temperature: 325°F

2. Prepare the Pan

   Grease the loaf pan with vegetable shortening, then dust lightly with flour, tapping out excess.

   Time: PT5M

3. Cream Butter, Shortening, and Sugar

   In the stand mixer bowl, combine the softened salted butter, butter‑flavored Crisco, and 2 cups of granulated sugar. Beat on medium speed until light and fluffy, about 5 minutes, scraping down the sides of the bowl as needed.

   Time: PT5M

4. Add Eggs

   Add the eggs one at a time, mixing on low after each addition until fully incorporated.

   Time: PT3M

5. Add Lemon Extract

   Stir in 1 tablespoon of lemon extract until evenly distributed.

   Time: PT1M

6. Combine Dry Ingredients

   In a separate bowl whisk together 3 cups of flour, 1 teaspoon baking powder, and 1 teaspoon salt.

   Time: PT2M

7. Alternate Adding Dry and Milk Mixture

   In a measuring cup combine 1 cup almond milk with 1 tablespoon white vinegar; let sit 1 minute to curdle (creates a buttermilk substitute). Add the dry ingredients to the batter in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix on low until just combined; do not over‑mix.

   Time: PT5M

8. Transfer Batter to Pan

   Pour the batter into the prepared loaf pan and smooth the top with a spatula.

   Time: PT2M

9. Bake the Cake

   Place the pan in the preheated oven and bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 40 minutes if using a convection oven.

   Time: PT1H

   Temperature: 325°F

10. Cool the Cake

    Allow the cake to cool in the pan for 10 minutes, then turn it out onto a cooling rack to cool completely.

    Time: PT10M

11. Prepare Lemon Glaze

    In a small saucepan melt 2 tablespoons of butter over low heat. Stir in the juice of one lemon and 0.5 cup granulated sugar. Cook, stirring constantly, until the mixture becomes thick and glossy and coats the back of a spoon, about 5 minutes.

    Time: PT5M

12. Glaze the Cake

    While the glaze is still warm, drizzle it over the cooled cake, allowing it to seep into the sides. Let the glaze set for a few minutes before slicing.

    Time: PT5M

Nutrition Facts

Calories

340

Protein

4 g

Carbohydrates

45 g

Fat

15 g

Fiber

0.5 g