Average Rating: 4.784313TOTAL TIME: Prep: 15 min. Bake: 70 min. + cooling
YIELD: 16 servings.Ingredients
- 1 cup butter, softened
- 1/2 cup shortening
- 3 cups sugar
- 5 large eggs
- 1 tablespoon grated lemon zest
- 1 tablespoon lemon extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup whole milk
FROSTING: - 1/4 cup butter, softened
- 1-3/4 cups confectioners' sugar
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon zest
Instructions
- 1. In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon zest and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined.
- 2. Pour into a greased 10-in. fluted tube pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- 3. In a small bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake.
Nutrition Facts
1 slice: 500 calories, 23g fat (11g saturated fat), 107mg cholesterol, 333mg sodium, 70g carbohydrate (50g sugars, 1g fiber), 5g protein.