"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Lemon Pound Cake Recipe

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This recipe for Lemon Pound Cake, by , is from The Allen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edith Allen
Added: Thursday, April 17, 2008


1/2 cup crisco
2 sticks butter
3 cups sugar
6 large eggs, separated from egg whites
3 cups plain flour-sift one time then measure-add baking powder and sift twice again
1 cup undiluted carnation canned milk
1/2 tsp baking powder
1 tsp lemon flavoring
2 tsp vanilla flavoring

Lemon glaze:

Juice of one large lemon
1 cup 10X confectionery sugar

Preheat oven to 325 degrees. Cream butter and crisco, add sugar and cream all this together. Add eggs one at a time(separated from whites). Fold in a little flour, alternating with milk, until all is entered, ending with the flour. Add lemon and vanilla flavoring. Beat egg whites and fold into the batter last. Pour into a greased, floured tube pan and bake for one hour and 20 minutes. Let cake cool on a rack for about 10 minutes and turn out onto a cake plate. Pour lemon glaze over the top of the cake.




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