Lemon Pound Cake: 12 Days to Christmas 2020

Good Sunday morning 🌞 Can you believe Christmas is next week?! Today’s recipe is Betty Mae’s Lemon Pound Cake. Every Christmas we go to Betty Mae’s house to celebrate and she makes this delicious cake. I’ve finally tried making it myself!

The photo above shows the step of poking holes in the cake and drizzling the lemon glaze on it while it’s hot and fresh out of the oven.

I was pleasantly surprised when I flipped it over in one piece (don’t have a good record with that).

I enjoyed the Lemon Pound Cake on my Royal Vale tea cup with Tazo’s glazed lemon loaf herbal tea. Too much lemon? My husband said it’s better with milk. Ah well, still delicious to me.

Lemon Pound Cake:

3 cups sugar

1/2 cup Crisco shortening

1 stick butter or margarine

5 eggs

3 cups all purpose flour

1 cup milk

1 teaspoon lemon extract

Glaze- 1 1/2 cup confectioner’s sugar and lemon juice (enough to make the liquidy glaze consistency you like)

1. Mix sugar, Crisco and butter until creamy. Add one egg at a time and beat. Fold in flour and milk alternately. Add lemon extract.

2. Use Crisco shortening to line inside of bunt pan.

3. Bake at 350 degrees for approximately 75 minutes or until toothpick comes out clean.

4. While baking, make a glaze using 1 1/2 cup confectioner’s sugar and lemon juice (slowly adding lemon juice to the consistency you like).

5. As soon as you pull out the cake, poke holes (I used a long toothpick) throughout the cake and spread half the glaze into the cake while still in bunt pan.

6. After about 15 minutes, use plastic knife to loosen edges of the pan. Flip the cake onto a cake plate and drizzle the remaining glaze into the top of the cake.

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