There’s something about a warm, fluffy pound cake with a tangy lemon glaze that does it for me every time. Let me know if y’all try this recipe! 🤍 Ingredients • 2 sticks unsalted butter, room temperature • 1/2 cup shortening • 3 cups white granulated sugar • 1/2 cup buttermilk, room temperature • 2 teaspoons vanilla extract • 6 large eggs, room temperature • 3 cups all-purpose flour, sifted • 1 teaspoon salt • 1/3 teaspoon baking powder • Cake-flour release spray Lemon Glaze • 1 cup powdered sugar • 2–3 tablespoons fresh lemon juice • Zest of 1 lemon (optional) Instructions 1. Preheat your oven to 325°F. Spray your Bundt or loaf pan really well with cake-flour release spray and set it aside. 2. In a large bowl or stand mixer, beat the butter, shortening, and sugar together until the mixture looks light and fluffy. Take your time with this step so the cake comes out soft. 3. Add your buttermilk first, then add the eggs one at a time, mixing well after each one so everything blends smoothly. Pro tip: crack your eggs in a separate bowl or cup. Next, stir in the vanilla. 4. In a separate bowl, sift your flour. This is to avoid clumps. Then whisk together the flour, salt, and baking powder. Mix just until everything is combined—don’t overmix. 5. Pour the batter into your prepared pan and smooth the top. Bake for 70–90 minutes ( I baked for 75 minutes), or until a toothpick comes out clean. Let the cake rest in the pan for about 10 minutes, then flip it out onto a cake stand. 6. For the glaze, whisk the powdered sugar, lemon juice, and lemon zest (if using) until smooth. If it’s too thick, add a tiny splash of lemon juice; if it’s too thin, add more powdered sugar. 7. Once the cake is mostly cool but still slightly warm, drizzle the glaze over the top and let it drip down the sides. #poundcake #poundcakerecipe #friendsgiving #thanksgivingrecipes #cakerecipes