Saturday, February 4, 2017

Glazed Lemon Pound Cake



    Cake

  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 cup butter flavored shortening
  • 2 cups white sugar
  • 3 eggs
  • 1/2 cup sour cream
  • 1 1/4 teaspoons vanilla extract
  • 1 1/4 teaspoons lemon extract
  • 1 cup milk
  • Icing

  • 1/4 cup lemon juice
  • 1 1/2 cups confectioners sugar


How to Make It

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  • Sift together the flour, baking powder, salt and nutmeg. Set aside.
  • In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, vanilla and lemon extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
  • Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • While cake is baking, make the glaze: In a small bowl, combine lemon juice and confectioners sugar; stir until smooth. *Note cake show in picture was not done in tube pan, but done in loaf pans instead.
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