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