TRISHA YEARWOODS LEMON POUND CAKE WITH GLAZE

Trisha Yearwoods Lemon Pound Cake with Glaze image

Provided by @MakeItYours

Number Of Ingredients 19

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POUND CAKE
1/2 cup salted butter, at room temperature
1/2 cup solid vegetable shortening
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups granulated sugar
5 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon freshly grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 cup buttermilk
LEMON CREAM CHEESE GLAZE
3 ounces cream cheese, at room temperature
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon vanilla extract
1 and 1/2 cup sifted powdered sugar

Steps:

Grease then flour a 10-inch tube or bundt pan.
Preheat oven to 350 degrees F.
Sift together flour, baking powder, baking soda, and salt.
In the bowl of a mixer, cream butter, shortening, and sugar until creamy about 5 minutes.
Add the eggs one at a time beating until the yolk disappears into the batter.
Add vanilla, lemon zest, and lemon juice.
Add the flour mixture alternately with the buttermilk, beginning and ending with the flour.
Scrape sides and beat until well blended.
Pour into the prepared pan.
Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean or with dry crumbs.
Let cool 20 to 30 minutes before inverting onto a serving dish.
Cool completely before frosting with Lemon Cream Cheese Glaze.
LEMON CREAM CHEESE GLAZE
Beat cream cheese until smooth.
Beat in zest, juice, and vanilla.
Slow stir in powdered sugar until smooth.
Spoon over cake.
Store cake in refrigerator.