Wednesday, July 1, 2009

Lemon Pound Cake

2 sticks (1/2 lb) butter
1/2 cup butter-flavored Crisco
2 1/2 cups sugar
5 eggs
3 cups flour
1 teaspoon baking powder
1 cup milk
2 teaspoons lemon juice
2 1/2 teaspoons vanilla extract


Juice of 1 lemon (or more)
grated rind of lemon
1/2 stick butter
1/2 of a small box of confectioners sugar

Preparation In a mixer bowl, beat the butter with the Crisco. Slowly add the sugar. Add the eggs one at a time, mixing well after each addition. Add flour and baking powder alternately with milk. Add lemon juice and vanilla extract. Pour mixture into greased and floured tube pan. Bake at 300 degrees for 1 1/2 hour. Mix together all ingredients for the glaze and pour over the cake while still hot.

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