Lemon Curd Pound Cake

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 1 cup butter softened
• 6 large eggs 
• 3 cups flour all-purpose
• 1 slices garnishes: candied lemon sugared cranberries fresh
• 12 servings lemon curd glaze 
• 1 teaspoon lemon extract 
• 1 tablespoon lemon zest 
• 1 cup milk 
• 0.1 teaspoon salt 
• 0.5 cup shortening 
• 3 cups sugar 
• 1 teaspoon vanilla extract 

Equipment

• frying pan
• oven
• wire rack
• stand mixer

Directions

1. Preheat oven to 32
2. Beat first 2 ingredients at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy.
3. Add eggs, 1 at a time, beating just until yellow disappears.
4. Sift together flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest and next 2 ingredients.
5. Pour batter into a greased and floured 10-inch (16-cup) tube pan.
6. Bake at 325 for 1 hour and 15 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes.
7. Meanwhile, prepare Lemon Curd Glaze.
8. Remove cake from pan to wire rack; gently brush warm glaze over top and sides of cake. Cool completely on a wire rack (about 1 hour).
9. Garnish, if desired.
10. Try This Twist! Lime Curd Pound Cake: Omit lemon extract. Substitute lime zest for lemon zest and Lime Curd Glaze for Lemon Curd Glaze. Proceed with recipe as directed.