BARBARA'S GOLDEN True Lemon® POUND CAKE


Pound Cake:
1 cup butter
½ cup shortening
3 cups white sugar
6 eggs
1 tablespoon lemon extract
2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup milk

True Lemon® Glaze:
1½ cups confectioners' sugar
2 packets True Lemon®

1. Preheat oven to 350°F. Grease and flour 10-inch bundt pan.
2. In a large bowl, cream together the butter, shortening and sugar until light and fluffy.  
3. Add the eggs one at a time, beating very well after each. Stir in the lemon extract and vanilla. Beat in the flour alternately with the milk, mixing just until incorporated.
4. Pour batter into prepared pan. Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean.  
5. Allow to cool, then drizzle with lemon glaze.

LEMON GLAZE DIRECTIONS:

1. Put confectioners' sugar into a small bowl.
2. Mix True Lemon® with enough water to make lemon juice.
3. Mix lemon juice into bowl; a teaspoon at a time, until desired drizzling consistency is achieved.

I made this recipe many years ago when I had wanted a pound cake recipe that wasn't so dry. There is no salt or baking powder or soda called for. This makes a very large pound cake and gets its volume from beating.   If you have a stand mixer, let it run the whole time you put the ingredients together. This cake always gets requested and raved over.

PREP TIME:   approximately 1 hour 30 minutes.

Makes 1 10-inch bundt pan (14 servings)