Moist Lemon Pound Cake

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This lemon pound cake is supremely moist, like the name says, and is the only lemon treat you need to make this summer!

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To make, cream the softened butter, shortening and sugar on medium speed for 5-7 minutes or until butter becomes noticeably lighter in color and fluffy.

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Meanwhile, sift together the flour, baking powder and salt. Set aside.

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Decrease mixture to low and beat in the eggs, one at a time.

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Add in the lemon juice, lemon zest and lemon extract.

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Gradually add the flour mixture alternately with the heavy cream or milk, beginning and ending with the flour mixture.

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Beat just until combined after each addition.

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Spoon batter into prepared bundt pan.

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Gently tap the pan 3-5 times on a work surface to release any air bubbles that may have developed.

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Bake for 60 minutes or until a toothpick inserted near the center comes out clean.

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Cool for 10-15 minutes before inverting onto a wire rack.

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Make the lemon syrup: in a microwave safe bowl, combine the powdered sugar and lemon juice. Stir to combine and microwave for 1 minute.

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Poke holes all around the cake with a fork or toothpick and brush the syrup over the cake, letting it soak into the holes.

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Once cake is cooled, mix the ingredients together for the glaze and spoon it over the cake, allowing it to drip down the sides. 

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Slice and enjoy!

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For full recipe, instructions, helpful tips, nutrition and more swipe up or visit blog!

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