Preheat oven to 350°F.
Grease and flour a tube pan (angel food cake pan) or Bundt pan. Set aside.
Sift flour, baking powder and salt into a medium bowl. Set aside.
Using an electric or stand mixer, cream together butter, shortening and sugar.
Add eggs one at a time, beating well after each one.
Scrape down the sides and bottom of the bowl.
Add dry ingredients in three additions to butter mixture alternately with half of the milk, beginning and ending with flour mixture.
Beat at low speed just until blended after each addition.
Gently stir in lemon juice and zest.
Pour batter into prepared pan.
Bake cake until cake is golden on top and tester inserted into center comes out clean, 55 - 70 minutes. (Start checking at the 55 minute mark.)
Be careful not to open the oven if you don't think it's finished baking. (Opening the oven prematurely could cause the cake to fall.)
Cool cake in pan.
Using a sharp knife, gently separate cake from cake pan edges wherever you can, including around the center tube.
Turn cake out onto rack.
Serve with a dollop of fresh whipped cream or a spoonful of lemon curd.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1627g)|
|Recipe Makes: 1|
|Calories from Fat: 1933 (56%)|
|Amt Per Serving||% DV|
|Total Fat 214.8g||286 %|
|Saturated Fat 126.3g||631 %|
|Monounsaturated Fat 58.2g|
|Polyunsanturated Fat 11.9g|
|Cholesterol 1555.4mg||479 %|
|Sodium 172830.6mg||5960 %|
|Potassium 1382.7mg||36 %|
|Total Carbohydrate 301g||89 %|
|Dietary Fiber 11.1g||45 %|
|Sugars, other 289.9g|
|Protein 79g||113 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3436
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