This is our new favorite summer cake recipe. I actually made it twice last week. It's not at all conducive to loosing those after-baby-pounds, but it is so very good.
The recipe below includes my changes from the original one in this cookbook
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Lemon Pound Cake
- 1 cup butter
- 1/4 cup oil
- 3 cups sugar
- 5 eggs
- 3 cups flour
- 1/4 tsp salt
- 1 cup milk
- 2 teaspoons lemon extract
Beat butter in a large bowl with an electric mixer on medium speed; gradually add oil, beating until well blended. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add flour (with salt added) to butter mixture alternately with milk, beginning and ending with flour. Mix just until blended; stir in lemon extract.
Pour batter into a greased and floured bunt cake pan. Bake at 300 degrees for 1 1/2 hours or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes; remove from pan and place directly on wire rack. Brush Lemon Glaze on sides of cooled cake and spoon over top, a little at a time. Sprinkle with powdered sugar. Serves 10 - 12.
Lemon Glaze
- 1/2 cup sugar
- 1/4 cup lemon juice
Combine ingredients in a small bowl; stir until sugar dissolves. (I warm it slightly so the sugar will dissolve quicker.)
