Ultimate Mile-High Lemon Pound Cake
Slice into a cloud! This Mile-High Lemon Pound Cake is towering, buttery, and topped with a velvety citrus glaze. The ultimate zesty treat! 
Ingredients
The Mile-High Lemon Sponge:
3 cups All-purpose flour, sifted
3 cups Granulated sugar
1 cup (2 sticks) Unsalted butter, softened
½ cup Vegetable shortening
6 Large eggs, room temperature
1 cup Whole milk or heavy cream
3 tbsp Fresh lemon zest
¼ cup Freshly squeezed lemon juice
1 tsp Baking powder
½ tsp Salt
2 tsp Pure vanilla extract
The Velvety Lemon Glaze:
2 cups Powdered sugar, sifted
3–4 tbsp Fresh lemon juice
1 tbsp Melted butter
How To Make
Step 1: Prep and Creaming: Preheat oven to 165°C (325°F) and grease a 10–12 cup Bundt pan with shortening and flour. Cream the butter, shortening, and sugar for 5–7 minutes until exceptionally pale and fluffy.
Step 2: Incorporate Eggs: Lower the mixer speed and add eggs one at a time, beating just until the yellow disappears to avoid over-mixing. Stir in the vanilla, zest, and lemon juice.
Step 3: Alternate Flour and Liquid: Whisk dry ingredients together. Add to the mixer in three parts, alternating with the milk, starting and ending with the flour. Mix only until just combined.
Step 4: The Long Bake: Pour batter into the pan and bake for 75–90 minutes. Test with a skewer; it should come out clean or with a few moist crumbs.
Step 5: Cool and Glaze: Cool in the pan for exactly 15 minutes before inverting onto a rack. Whisk glaze ingredients until smooth and pour over the warm cake so it hugs the ridges.
