Posted by: marthabernie | September 4, 2015

LEMON POUND CAKE

Another use for the Meyer lemon juice I froze several months ago.

LEMON POUND CAKE

1 cup butter, room temp

1/4 cup vegetable oil

3 cups sugar

5 eggs

3 cups flour

1 cup milk

3 tablespoons lemon juice

GLAZE:

1/2 cup sugar

1/2 cup water

1 teaspoon grated lemon rind

1/4 cup lemon juice

Using a large bowl and an electric mixer set on medium speed, cream butter, add oil, beating until well blended.  Gradually add sugar, beating well.  Add eggs, one at a time, beating well after each.  Add flour to mixture, alternately with milk.  Mix just until combined after each addition.  Stir in lemon juice (or one teaspoon lemon extract).    Pour batter into a greased and floured 10 inch tube pan, bake at 300 degrees F for 90 minutes or until  wooden pick comes out clean.  Cool in pan on wire rack for 15 minutes; then remove to continue cooling on rack.  Combine four glaze ingredients and mix well with whisk or spoon.  Drizzle over top of cool cake.


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