Print Recipe

Lemon-Glazed Pound Cake

RG

Ingredients

Cake

  • 1 cup butter-flavored Crisco
  • 5 tablespoons regular Crisco
  • 2 3/4 cups granulated sugar
  • 6 eggs
  • 3 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon butter flavoring
  • 8 drops yellow food coloring
  • 1/2 cup evaporated milk
  • 1/2 cup hot water

Lemon Glaze

  • 1/2 to 1/3 cup real lemon juice
  • About 2 cups sifted confectioners' sugar

Instructions

  1. Put 2 pieces of wax paper in a 10-inch tube pan. Grease well or spray with Pam.
  2. Put eggs in really warm water.
  3. In a large bowl, cream Crisco until light.
  4. Add sugar a little at a time.
  5. Add eggs, one at a time, along with Crisco and sugar. Beat well after each egg is added. Beat on high.
  6. Sift flour, baking powder and salt.
  7. In a measuring cup put 1/2 cup of evaporated milk, flavoring and food coloring. Add hot water. Stir well.
  8. Blend flour and milk alternately into creamed mixture.
  9. Bake in prepared pan at 325 degrees F for 1 hour 15 minutes.
  10. Remove from oven and let set for 5 minutes.
  11. Turn cake onto wire rack.
  12. On another rack place a piece of aluminum foil. Turn cake upright on this.
  13. Put Lemon Glaze on cake as soon as it is turned upright on foil.
  14. Cover with a cake cover while still hot.
  15. Lemon Glaze: This mixture should be thin to soak into the cake.

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