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Serena’s Apple Lemon Pound Cake

7 eggs  (separated- place whites in a large bowl. Let egg whites warm to room temp)

1 c. shortening

1 stick butter

3 cups Granulated White Sugar

1 Tsp Lemon Extract

1/2 tsp. Almond Extract

1/2 Tsp. Coconut Extract

3 cups all purpose flour

1 tsp ground cinnamon

1 cup buttermilk (can make it using 3/4 cup regular milk and add lemon juice till you have a cup, let sit 1 minute)

2 Large Granny Smith Apples (peeled sliced thin and broken into chunks)

1/2 cup coconut

 

Preheat oven to 300.

Flour and  Grease ( I use Bakers Joy Spray)  a 10” tube pan (large cake MUST be 10” or will overflow)

With Mixer at high speed beat egg yolks with shortening and margarine till well blended.

Gradually add sugar beating till light and fluffy.

Add extracts, beat till blended. At low speed beat in flour and milk alternately. Add Apple and coconut. Beat till well blended.

Beat Egg whites in separate bowl until stiff peaks

and FOLD into the cake mixture with rubber spatula

Pour into prepared pan and drop heavily on counter to release any air bubbles before baking


Bake for 2 hours… let cool, loosen and turn out.

At this point it is done but sometimes I like to add a glaze.. so if you want a glaze and trust me it is NOT needed.. just add 1 cup confectionary sugar to mixing bowl.. and mix with a tad bit of half and half or reg milk until wet and smooth..  mix and pour  a little over hot cake, let soak in… .. once icing is set up and cake is cooled, then add more, let set up, then add more till glazed thick.


 

 

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