Category:
Baked Goods

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

Courtesy of Jeanne Chauvin

Photography by Whitney Arostegui

Super easy

For the cake:

1 cups butter, softened, plus extra for the pan
1/4 cups vegetable oil
3 cups sugar
5 eggs
3 cups all-purpose flour, plus extra for the pan
1 cups milk
1 teaspoons Paula’s Texas Lemon liqueur

For the glaze:

1/2 cups sugar
1/2 cups water
1 teaspoons grated lemon zest
1/4 cups Paula’s Texas Lemon liqueur

Lemon Pound Cake Directions

Preheat the oven to 300°. Butter and flour a 10-inch tube pan.

Using a handheld mixer at medium speed, beat the butter in a large bowl—gradually adding the oil and beating until well blended. Gradually add the sugar and beat well. Add the eggs one at a time and beat well after each addition.

Alternately add the flour and milk to the creamed mixture, beginning and ending with flour—mixing just until blended after each addition. Stir in the liqueur.

Pour the batter into the prepared tube pan and bake for 1½ hours, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 15 minutes. Remove from the pan and place directly on the wire rack.

Combine the glaze ingredients—stirring until the sugar dissolves. Brush the lemon glaze on the sides of cake and spoon over the top a little at a time. Let the lemon pound cake cool completely.