I recently mentioned that my grandmother’s recipes were passed down to me. So one by one I am giving them a try but with a Sewloveable spin. My grandmother was an excellent cook and her Lemon Pound Cake was sensational. But, when I saw how much butter, shortening and eggs were in her recipe…..I had to revamp it.
So, let’s get started.
1/2 C Organic Vegetable Shortening
1 C Organic Sugar
3/4 C Organic Apple Sauce
2 C Flour
2 tsp baking powder
1/4 tsp Sea Salt
1/2 C Almond Milk
1 tsp lemon extract
2 tsp lemon juice
2 tsp lemon zest
* Equipment you will need: Food Processor, or Mixer, Loaf or Cupcake pan
Lemon Pound Cake makes enough for:
1 5×9 loaf pan
6 mini loaves
Preheat oven to 350F.
Line your pan with parchment paper or spray/ brush your pan with oil and then lightly dust with flour (if using parchment no oil or flour dusting required).
In a small bowl, mix together the flour and baking powder and set aside.
In a separate bowl, mix together the milk , lemon extract, lemon juice and lemon zest and set aside.
In your food processor, cream together the vegetable shortening and sugar until light and creamy (about 1 minute).
Add the apple sauce and mix until all combined( about 1 minute).
Add half of the flour mixture and mix to combine ( 15 seconds).
Add second half of flour and the milk mixture and mix to combine (about 30 seconds).
Your batter will be nice and fluffy in appearance.
Pour the batter into the prepared pan and bake for 50 minutes in the 5×9 loaf, or 25-30 minutes for the small loaf or cup cake pans (a toothpick inserted in the center should come out clean).
After the cake comes out allow to cool. Add glaze, icing or other topping of choice or simply enjoy as is.
Cake can be stored for 2-3 days covered at room temperature, or 5-6 days covered in the refrigerator.
Strawberry Jam click here for recipe.
1/2 cup powdered sugar, sifted
2 tablespoons fresh lemon juice (or more, depending on desired consistency)
1/2 teaspoon lemon zest
Mix ingredients well and pour over cake.
Enjoy & Until Next Time,