Lemon Pound Cake

Photo & Recipe Credit: Diane Roark - RecipesForOurDailyBread.com

  • Prep Time
    15 Minutes

  • Cook Time
    75 Minutes

  • Servings
    12

Ingredients

  • 1 cup Hiland Dairy Butter (2 sticks), softened
  • 1/2 cup butter flavoring shortening
  • 3 cups of sugar
  • 5 eggs
  • 3/4 cup of Hiland Dairy Sour Cream
  • 1 tsp. lemon flavoring
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 3 cups all-purpose flour
  • 3/4 cup Hiland Dairy Buttermilk
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. lemon zest

Lemon Glaze

  • 1 cup powdered sugar
  • 2 tbsp. lemon juice
  • Spring Color Sprinkles (optional)

Directions

  • With an electric mixer, cream together 1 cup butter (2 sticks), softened and 1/2 cup butter flavoring shortening.
  • Add 3 cups of sugar to the creamed butter and shortening. This is an important step. Cream these ingredients for 3 to 5 minutes until it is nice and fluffy.
  • Add 5 eggs one at a time just until the egg yolks disappear, about 1 to 2 minutes.
  • Blend in 3/4 cup of sour cream.
  • Add 1 teaspoon lemon flavoring.
  • Next, add 1 teaspoon salt and 1 teaspoon baking powder to the mixture.
  • Alternate the 3 cups all-purpose flour with 3/4 cup buttermilk just until blended.
  • Add 1 tablespoon fresh lemon juice.
  • Add 1 tablespoon lemon zest.
  • Preheat oven 325 degrees.
  • Bake 325 degrees for 1 hour and 15 minutes. Allow the cake to completely cool about 20 to 30 minutes.
  • Lemon Glaze: Mix the powdered sugar and lemon juice until smooth. Drizzle on cake after it cools.