Description
This cake is perfect for family gatherings, holidays, or simply as a comforting treat with a cup of tea or coffee. Its dense yet soft texture makes it satisfying, while the delicate citrus notes keep it from feeling too heavy. Topped with a simple lemon glaze, this pound cake becomes irresistibly delicious and visually appealing.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ½ cup vegetable shortening
- 3 cups granulated sugar
- 5 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup 7UP (lemon-lime soda)
For the Lemon Glaze:
- 1 ½ cups powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
Instructions
Step 1:
Preheat your oven to 160°C (325°F). Grease and flour a bundt or tube pan thoroughly to prevent sticking.
Step 2:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3:
In a large mixing bowl, cream the butter, shortening, and sugar together until light and fluffy. This step is essential for a smooth and airy batter.
Step 4:
Add the eggs one at a time, beating well after each addition. This helps maintain a stable and creamy texture.
Step 5:
Mix in the lemon zest, lemon juice, and vanilla extract to infuse the batter with fresh citrus flavor.
Notes
The key to a perfect pound cake is patience. Creaming the butter and sugar properly ensures a light texture, while adding eggs gradually prevents curdling. When incorporating the flour and 7UP, alternate between them and mix gently to avoid overworking the batter.
Bake the cake slowly at a lower temperature to ensure even cooking and prevent the outside from browning too quickly. Always allow the cake to cool in the pan for about 10–15 minutes before transferring it to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
Nutrition
- Calories: 420 kcal
- Sodium: 150mg
- Protein: 4g