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This is a variation on a pound cake I've made for showers, and garnished with flowers and lemons. I saw a pretty tulip Bundt pan recently that would be perfect for this Spring-y cake.


  • 3 1/2 cups sifted cake flour (not self-rising)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 cup vegetable shortening
  • 1 1/2 cups sugar
  • 6 large eggs
  • 1 scant cup milk
  • 1 tablespoon grated lemon zest (from about 2 lemons)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • Powdered sugar, for serving


  • Place an oven rack in the middle of the oven and preheat oven to 300 F. Grease and flour a 10-inch Bundt pan.
  • In a medium bowl, whisk together flour, baking powder and salt.
  • In a large bowl, cream butter and shortening with an electric mixer. Gradually add sugar, beating until light and fluffy. Beat in eggs one at a time, beating well after each addition. On low speed, add the flour mixture alternately with the milk, beginning and ending with the flour mixture.
  • Stir in lemon zest, vanilla extract and lemon extract. Scrape the batter into the prepared pan and smooth the top.
  • Bake for 1 1/2 hours, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes, then invert the cake onto the rack and let cool completely.
  • Just before serving, dust the cake with confectioners' sugar. Makes 10 to 12 servings.

Categories: Cake  Dessert 
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