Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 75 minutes (including cooling)
Yield: 2 loaf cakes or 1 large Bundt cake
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian
Ingredients
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 3/4 tsp salt
- 3 cups sugar
- 1 cup unsalted butter, room temperature
- 1/2 cup shortening, room temperature
- 5 large eggs
- 1 cup whole milk
- 6 Tbsp lemon juice
- Zest of 1 lemon
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C). Grease and flour 2 loaf pans or one large Bundt pan.
- Sift Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: Using an electric mixer, cream together the butter, shortening, and sugar until well combined.
- Add Eggs: Add the eggs one at a time, beating well after each addition.
- Alternate Dry and Wet Ingredients: Add the dry ingredients in three additions to the butter mixture alternately with the milk, beginning and ending with the dry mixture. Mix at low speed just until blended after each addition.
- Add Lemon Flavor: Mix in the lemon juice and lemon zest.
- Bake: Pour the batter into the prepared pans. Bake the cakes until a tester inserted into the center comes out clean, about 55 minutes.
- Cool: Allow the cakes to cool in the pans for 15 minutes. Then, turn the cakes out onto racks and let them cool completely.
Notes:
- You can dust the cooled cakes with powdered sugar or drizzle with a lemon glaze for extra flavor.
- This lemon pound cake is a delightful treat with a rich history from the Ritz Carlton Hotel’s Tea Room in the 1920s.
We’d love to hear about your experience making these Zucchini Patties! Share your stories, photos, or any variations you tried in the comments below. Happy cooking.