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Lemon-Glazed Pound Cake Recipe

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This recipe for Lemon-Glazed Pound Cake, by , is from The Mom's Club of West Chester East, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marian Lovelace
Added: Tuesday, November 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Lemon-Glazed Pound Cake
3 c. sugar
1 c. milk
2 sticks butter
1 tsp. vanilla flavoring
5 eggs
3 c. plain flour
1/4 tsp. baking powder

Glaze:
2 lemons (zest and juice)
powdered sugar

Directions:
Directions:
Cream sugar and butter, adding eggs one at a time. Mix until creamy. Sift together flour & baking powder. Add to butter mixture, alternating with milk. Add vanilla and zest of 1 lemon. Pour into greased & floured bundt pan. Bake at 350°F for 1 hour. After cake has cooled, remove from pan.
Glaze: Add lemon zest (1 lemon) and the juice from both lemons, and enough powdered sugar to make a glaze. Mix until all of the powdered sugar lumps are gone.

Personal Notes:
Personal Notes:
* To make the “Baby Cakes,” use miniature bundt pans and cook approximately. 30 minutes – or until toothpick comes out clean

 

 

 

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