Also where shortening is 100 percent fat, butter is around 80 percent fat, 18 percent water, and 1 to 2 percent milk protein. Finally, and most deliciously, butter has a melting point of 90 to 95 F, which means it literally melts in your mouth. And, of course, butter has one of the most sublime flavors in all of the culinary arts.
Oncebutter is solid, preheat oven to 325 degrees then liberally spray 10 cup bundt pan with non-stick baking spray. In your mixer bowl, add butter and shortening and beat for 2 minutes on high speed. Slowly add in sugar beat on high speed for an additional seven minutes until very pale yellow and fluffy. Mixin the vanilla extract and lemon extract. Spoon batter evenly into prepared bundt pan. Shake and tap the pan on the counter to even out the batter and release any air pockets. Place on the middle rack and bake for 1 hour and 10-20 minutes until a cake tester or toothpick inserted into the pound cake comes out clean. Asimple recipe for pound cake not involving a pre-made mix would require 2 cups of flour, 2 cups of sugar, 1 cup of softened butter, 5 eggs, and two teaspoons of your desired flavoring (vanilla Directions Preheat oven to 300 °F. Grease and flour a 10-inch Bundt pan. Using an electric mixer, cream together 2 sticks butter and shortening and add the dark brown sugar and 1 cup granulated sugar, 1 cup at at time, continuing to beat. Add 5 eggs one at a time, beating well after each addition. Sift flour and baking powder together inAdd7 large eggs, at room temperature, 1 egg at a time, beating well after each addition, then beat in 2 tsp. vanilla. Reduce to low speed and add half of flour mixture, then 1 cup heavy cream
Bakefor 38 to 40 minutes or until toothpick inserted comes out clean. Finally, remove from oven. Allow cake to cool for at least 1 hour before making glaze. To make glaze, add lemon juice and powdered sugar to a bowl. Stir until combined. Add more lemon juice for a thinner glaze. Remove pound cake from pan. .