Friday, April 8, 2011

Lemon Pound Cake

1 c. butter flavor shortening
2 c. sugar
3 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
4 eggs
1 c. buttermilk
2 Tblsp. lemon extract

Preheat oven to 325*.

Grease & flour bundt pan. In large mixing bowl cream together shortening & sugar.

In a medium size bowl mix remaining dry ingredients together. Gradually add to creamed sugar mixture; mix until well incorporated. Add in eggs & buttermilk. Beat well. Mix in extract.

Pour batter into prepared cake pan & bake for 75-90 minutes, or until toothpick inserted in cake comes out clean. Let cake cool in pan for 5 minutes. Turn onto cake plate & glaze while still hot.


2 c. powdered sugar
2 Tblsp. bottled lemon juice or the juice of one lemon

Combine powdered sugar & lemon juice. Stir well. Pour over hot cake. If need be, return cake to oven for a few minutes until glaze melts.

*Recipe source: "When Friend's Gather" by Susan Cannon

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