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Glazed Lemon Pound Cake
Glazed Lemon Pound Cake
Healthy recipes offer you Glazed Lemon Pound Cake, we hope you like it
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Course: Cake
Cuisine: American
Keyword: Glazed Lemon Pound Cake
Prep Time: 25 minutes minutes
Cook Time: 1 hour hour 5 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
Servings: 10
Ingredients
- 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
Instructions
- 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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