Glazed Lemon Pound Cake
- 3 C flour
- 5 eggs
- 1/2 t baking powder
- 1 C milk
- 1/2 t salt
- 1t vanilla extract
- 1 C (2 sticks) butter, softened
- 1t lemon extract
- 1/2 C butter flavored Crisco
- 2 1/2 t grated lemon zest
- 3 C sugar
- Lemon Glaze
- 6 T (3/4 stick butter)
- 3 T lemon juice
- 1 C sugar
- 3 T water
- Mix flour, baking powder and salt together. Cream the butter and shortening til fluffy. Add sugar. Beat the eggs into butter mixture. Add dry ingredients. Add milk. Stir in flavorings and zest. Spoon into a greased and floured bundt pan. (Baker's Joy spray works well.)Two loaf pans can be substituted for the Bundt pan. Bake at 325 for 1 1/2 hrs or until cake tests done.
- To prepare glaze: Melt butter in microwave. Add sugar, lemon juice and water. Stir until all ingredients are incorporated. Pierce holes in cake with a knife while it is still in pan. Pour glaze over the cake and let sit until glaze is fully absorbed. Remove to serving plate. Serve at room temp. Freezes well.
flour, eggs, baking powder, milk, salt, vanilla, butter, lemon, butter, lemon zest, sugar, lemon glaze, t, lemon juice, sugar, t
Taken from www.epicurious.com/recipes/member/views/glazed-lemon-pound-cake-50084139 (may not work)