Easy Lemon Pound Cake

Recipe View Preheat your oven to 350 degrees F (175 degrees C). Thoroughly grease and flour a 10-inch tube pan to prevent sticking. In a medium bowl, sift together the flour, baking powder, salt, and nutmeg. This ensures an even distribution of leavening and spice. Set aside. (Prep time: 15 minutes)

Recipe View In a large mixing bowl, cream together the butter-flavored shortening and sugar until the mixture is light and fluffy. This step is crucial for creating a tender crumb. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream, vanilla extract, and lemon extract. (Mixing time: 10 minutes)

Recipe View Gradually add the sifted flour mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, and mix until just combined. Be careful not to overmix, as this can result in a tough cake. Pour the batter into the prepared tube pan, spreading evenly. (Combining time: 5 minutes)

Recipe View Bake in the preheated oven for 45 to 50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. If the top of the cake begins to brown too quickly, tent it loosely with aluminum foil. (Baking time: 45-50 minutes)

Recipe View Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and allows it to retain its shape. Once cooled, dust with powdered sugar or glaze with a simple lemon glaze for an extra touch of elegance. (Cooling time: 60 minutes)