Lemon Pound Cake
Makes one 10 inch pound cake (serves 12-15)½ cup butter ½ cup all-vegetable shortening 3 cups sugar 6 lg. eggs, yolks and whites separated
3 cups sifted cake flour ¼ tsp. baking soda ¼ tsp. baking powder ¼ tsp. salt 1 cup sour cream 2 Tbs. lemon zest ½ cup lemon juice (about 2 lemons) Garnish powdered sugar, lemon twists, strawberries or raspberries, and whipped cream
Preheat oven to 325°. Spray a 10-inch bundt or tube pan with nonstick baking spray with flour. In a large bowl, beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add egg yolks one at a time, beating well after each addition. In a large bowl, sift together cake flour baking soda, baking powder, and salt. Gradually add flour mixture to butter mixture, alternately with sour cream, beginning and ending with flour mixture, beating well after each addition. Add lime zest and juice, mixing well. In a large bowl, beat egg whites at high speed with an electric mixer until stiff peaks form. Fold into batter. Pour mixture into prepared pan. Bake for 1 hour and 20 to 30 minutes, or until a wooden pick inserted in center comes out clean. Let cake cool in pan for 10 minutes. Remove cake from pan, and cool completely on a wire rack. Dust cake with confectioners’ sugar, if desired. Garnish with lime twists and raspberries if desired.
