Trisha Yearwoods Lemon Pound Cake with Glaze

• Vegetarian

• Produce

  • 2 tsp Lemon, zest

• Refrigerated

  • 5 Eggs, large

• Condiments

  • 1 tbsp Lemon juice, freshly squeezed
  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 3 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 cups Granulated sugar
  • 1 Lemon cream cheese glaze
  • 1 1/2 cup Powdered sugar
  • 1/4 tsp Salt
  • 1/2 cup Solid vegetable shortening
  • 1 1/4 tsp Vanilla

• Bread & Baked Goods

  • 1 Pound cake

• Dairy

  • 1/2 cup Butter, salted
  • 1 cup Buttermilk
  • 3 oz Cream cheese

Found on callmepmc.com

Description

Ingredients

• POUND CAKE
• ½ cup salted butter, at room temperature
• ½ cup solid vegetable shortening
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 cups granulated sugar
• 5 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon freshly grated lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 1 cup buttermilk
• LEMON CREAM CHEESE GLAZE
• 3 ounces cream cheese, at room temperature
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• ¼ teaspoon vanilla extract
• 1 and ½ cup sifted powdered sugar

Directions

• Grease then flour a 10-inch tube or bundt pan.
• Preheat oven to 350 degrees F.
• Sift together flour, baking powder, baking soda, and salt.
• In the bowl of a mixer, cream butter, shortening, and sugar until creamy about 5 minutes.
• Add the eggs one at a time beating until the yolk disappears into the batter.
• Add vanilla, lemon zest, and lemon juice.
• Add the flour mixture alternately with the buttermilk, beginning and ending with the flour.
• Scrape sides and beat until well blended.
• Pour into the prepared pan.
• Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean or with dry crumbs.
• Let cool 20 to 30 minutes before inverting onto a serving dish.
• Cool completely before frosting with Lemon Cream Cheese Glaze.
• LEMON CREAM CHEESE GLAZE
• Beat cream cheese until smooth.
• Beat in zest, juice, and vanilla.
• Slow stir in powdered sugar until smooth.
• Spoon over cake.
• Store cake in refrigerator.