Making California Lemon Pound Cake For The COOKBOOK

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with healthy fats.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt reduces calories while adding creaminess.

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: mascarpone

Ricotta provides a lighter texture with similar creaminess.

Cream the butter until fluffy, then add shortening and cream together.

Add granulated sugar and cream for about 8 minutes until the mixture is smooth.

Add 5 whole eggs one at a time, mixing well after each addition.

Stir in lemon extract.

Mix together the dry ingredients: all-purpose flour, baking powder, and salt (omit salt if using salted butter).

Alternate adding the dry ingredients and lactose free milk to the creamed mixture until fully incorporated.

Pour the batter into two greased and floured 9x2 inch cake pans, adding parchment for easy removal.

Bake at 350°F for 1 hour, until a toothpick comes out clean.

Let the cakes cool on a wire rack for a few minutes, then remove from pans and let cool completely.

Prepare the lemon curd using 1/4 can of condensed milk and juice of half a lemon, then repeat for the same amount again.

For the frosting, cream 4 tablespoons of butter with 2 cups of powdered sugar and 4 tablespoons of lemon juice until thick.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens