lemon pound cake

Adapted from Diana Rattray


this recipe is good for 12 to 16 servings...

1 cup of softened butter

1/4 cup of vegetable oil

3 cups granulated sugar

5 large room temperature eggs

3 cups all purpose flour

1 cup of milk

1 teaspoon lemon extract

1 teaspoon vanilla extract

Zest of one lemon (save 1 teaspoon for the glaze)

Pinch of salt


1/2 cup sugar

1/2 cup water

1 teaspoon grated lemon rind

1/4 cup lemon juice


Heat the oven to 300 degrees (fahrenheit). 

Butter and flour a 10 inch tube cake pan

Beat butter in a large bowl at medium speed with an electric hand mixer; gradually add oil, beating until well blended. Gradually add sugar, beating well. Continue beating for about 5 minutes, or until very light and fluffy.

Add the eggs, one at a time, beating well after each addition.

Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition.

Stir in lemon extract, vanilla extract, lemon zest and a pinch of salt.

Spoon the batter into the prepared pan and spread evenly

Bake in the preheated 300 degree oven for 1 hour and 35 minutes to 1 hour and 45 minutes, or until a wooden pick inserted in center of the cake comes out clean. The cake will pull away from the sides of the pan slightly while baking.

Cool in pan on a wire rack for 15 minutes

Remove cake from pan and place in directly on a wire race

Combine glaze ingredients, stirring until sugar dissolves

Brush lemon glaze on sides of cake and spoon glaze over top, a litte at a time

Let the cake cool completely before serving.