Summer Lemon Pound Cake
PREP TIME: 2 1/2 Hours

This cake is extremely fine-textured and is covered with a lemon glaze that is almost as thick as a frosting. Big, proud and dripping with golden glaze, it looks like the epitome of a Southern summer dessert and is a legacy here in Bayou Country.


  • 3 1/2 cups unbleached all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 pound soft, unsalted butter
  • 1/2 cup vegetable shortening, room temperature
  • 3 cups granulated sugar
  • 6 large eggs
  • 1 tbsp lemon juice
  • 2 tsps lemon zest, grated
  • 1 cup whole milk

Preheat oven to 300 degrees F. Butter the bottom, sides and center tube of a 9 1/2- or 10-inch fixed-bottom tube pan with at least 3 3/4-inch-high sides. Line the bottom of the pan with parchment or wax paper and butter the paper. In a medium sized mixing bowl sift together flour, baking powder and salt. In a separate bowl combine butter, vegetable shortening and granulated sugar. Beat with an electric mixer on medium speed until creamy, approximately 3 minutes. Add eggs, one at a time, beating for 1/2 minute after each addition. Add lemon juice and lemon zest. Decrease speed to low, and alternately add the flour mixture and milk. Mix until the batter is smooth and thick. Using a rubber spatula, scrape all of the batter into the prepared pan and smooth the top. Place in oven and bake for about 1 hour and 50 minutes. Begin checking the cake after 1 hour and 35 minutes. The cake is done when an inserted toothpick comes out free of batter. The top of the cake should be firm and golden brown. Using a small, sharp knife, loosen the cake from the sides and center tube of the pan and place onto a wire rack or serving plate. Keep warm.


  • 6 tbsps unsalted butter, melted
  • 2 tbsps fresh lemon juice
  • 1/8 tsp salt
  • 2 cups powdered sugar

Combine all ingredients in a medium bowl and mix together until well incorporated. Spoon about 2/3 of the glaze over the top of the warm cake, using a small metal spatula to spread it evenly. Spread the remaining glaze over the sides and in the center hole of the cake. Cool the cake thoroughly. The glaze will firm as the cake cools. When ready to serve, cut into slices. Fresh berries or strawberry or black raspberry ice cream make good accompaniments. The cake can be covered and stored at room temperature up to five days.

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