DELICIOUS TOFFEE SQUARES16 T. butter, softened1 c. packed light brown sugar1 egg yolk1 t. vanilla2…
Meyer’s Lemon Pound Cake
| Meyer's Lemon Pound Cake | Print |
Recipe By: Alice Morrow
Meyer's Lemon Pound Cake
Ingredients
- Cake:
- 2 sticks butter
- ½ c. Solid Crisco shortening
- 3 c. sugar
- 5 large eggs
- 3 ¼ c. unsifted cake flour
- 1 c. milk
- 1 t. vanilla
- 1 t. lemon extract
- Glaze:
- 4 T. butter
- ¼ c. milk
- 2 c. sifted powdered sugar
- ⅓ c. fresh Meyer lemon juice
Instructions
- Preheat oven 325. Grease and flour 10” tube pan or 16x4x4 ½” large loaf pan.
- Cream butter, shortening and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add flour alternately with milk and then add the extracts.
- Pour into prepared pan and bake 1 hour and 15 minutes or until tester comes out clean when inserted in middle of cake.
- Glaze cake while hot.
- To prepare glaze: bring butter and milk to a boil. Remove from heat and add powdered sugar and fresh lemon juice. Stir until smooth.
- Loosen sides of cake with knife and remove from pan onto cake plate.
- Spoon or brush glaze over top and sides of cake. Let glaze soak in the brush again until all glaze is used up. This would be about 3-4 times.
Notes
*****I found this recipe in a newspaper a few years ago. I just love lemon and pound cake. I found this one to be exceptionally good. You do not have to have Meyer lemons but I know lot of people now grow them and when they come in they are abundant!
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