California Lemon Pound Cake
Created | Updated Aug 31, 2002
1 c. butter or margarine
1/2 c. shortening
3c. sugar
5 eggs
3 c. all purpose flour
1 teas. salt
1/2 teas. baking powder
1 c. milk
1 tbls. lemon extract
1 tbls. grated lemon peel
GLAZE;
1/4 c. butter or margarine, softened
1 to 1 1/4 c. confectioners's sugar
2 tbls. lemon juice
1 teas. grated lemon peel
In a large mixing bowl, cream butter, shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Combine flour, salt and baking powder; gradually add to creamed mixture alternately with the milk. Mix well after each addition. Add lemon extract and peel. Mix on low until blended. Pour into a greased fluted tube pan. Bake at 350 degrees for 70 minutes or until cake tests done. Turn out onto a rack to cool. For glaze, combine all ingredients and drizzle over cooled cake.
Yield: 22 servings.
1/2 c. shortening
3c. sugar
5 eggs
3 c. all purpose flour
1 teas. salt
1/2 teas. baking powder
1 c. milk
1 tbls. lemon extract
1 tbls. grated lemon peel
GLAZE;
1/4 c. butter or margarine, softened
1 to 1 1/4 c. confectioners's sugar
2 tbls. lemon juice
1 teas. grated lemon peel
In a large mixing bowl, cream butter, shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Combine flour, salt and baking powder; gradually add to creamed mixture alternately with the milk. Mix well after each addition. Add lemon extract and peel. Mix on low until blended. Pour into a greased fluted tube pan. Bake at 350 degrees for 70 minutes or until cake tests done. Turn out onto a rack to cool. For glaze, combine all ingredients and drizzle over cooled cake.
Yield: 22 servings.
