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Lemon glazed pound cake recipe in the cake category

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    Source: cookingsecrets.orgReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B12, H, C, D
    MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. :

    2. 1 cup butter flavored Crisco

    3. 5 tablespoons regular Crisco

    4. 2 3/4 cups granulated sugar

    5. 6 eggs

    6. 3 cups flour

    7. 1 1/2 teaspoons baking powder

    8. 1/2 teaspoon salt

    9. 1 teaspoon vanilla extract

    10. 1/2 teaspoon butter flavoring

    11. 8 drops yellow food coloring

    12. 1/2 cup evaporated milk

    13. 1/2 cup hot water

    14. Lemon glaze :

    15. 1/2 to 1/3 cup real lemon juice

    16. About 2 cups sifted confectioners sugar

    Instructions Jump to Ingredients ↑

    1. Put eggs in really warm water.

    2. In a large bowl, cream Crisco until light. Add sugar a little at a time.

    3. Add eggs, one at a time, along with Crisco and sugar.

    4. Beat well after each egg is added. Beat on high.

    5. Sift flour, baking powder and salt.

    6. In a measuring cup put 1/2 cup of evaporated milk, flavoring and food coloring.

    7. Add hot water. Stir well.

    8. Blend flour and milk alternately into creamed mixture.

    9. Bake in a 10 inch tube pan which has been prepared by putting 2 pieces of wax paper in pan.

    10. Grease well or spray with pam.

    11. Bake at 325 degrees F for 1 hour 15 minutes.

    12. Remove from oven and let set 5 minutes.

    13. Turn cake onto wire rack.

    14. On another rack place a piece of aluminum foil. Turn cake upright on this.

    15. Lemon glaze :This mixture should be thin to soak into the cake.

    16. Put lemon glaze on cake as soon as it is turned upright on foil.

    17. Cover with a cake cover while still hot.

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