CALIFORNIA LEMON POUND CAKE RECIPE

Ingredients

• 1 cup butter, softened
• 1/2 cup shortening
• 3 cups sugar
• 5 large eggs
• 1 tablespoon grated lemon zest
• 1 tablespoon lemon extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup whole milk

FROSTING:

• 1/4 cup butter, softened
• 1-3/4 cups confectioners’ sugar
• 2 tablespoons lemon juice
• 1 teaspoon grated lemon zest

Directions

• during a giant bowl, cream the butter, shortening and sugar till light-weight and downy, regarding five minutes. Add eggs, one at a time, beating well when every addition. Stir in lemon peel and extract. mix the flour, salt and baking powder; bit by bit boost creamed mixture alternately with milk. Beat simply till combined.

• Pour into a lubricated 10-in. fluted tube pan. Bake at 350° for seventy minutes or till a strip inserted within the center comes out clean. Cool for ten minutes before removing from pan to a wire rack to chill fully.

• during a little bowl, mix the ice ingredients; beat till swish. meet prime of cake.
•  Enjoy

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