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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

California Lemon Pound Cake Recipe

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This recipe for California Lemon Pound Cake is from Spangler Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. butter or margarine
1/2 c. shortening
3 c. sugar
5 eggs
3 c. flour
1 t. salt
1/2 t. baking powder
1 c. milk
1 T. lemon extract
1 T. grated lemon peel

Glaze:

1/4 c. softened butter or margarine
1 to 1 1/4 c. confectioner's sugar
2 T. lemon juice
1 t. grated lemon peel
Directions:
Directions:
In a large mixing bowl, cream butter or margarine, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, salt and baking powder; gradually add to creamed mixture alternately with the milk. Mix well after each addition. Add lemon extract and peel. Mix on low until blended. Pour into a greased fluted tube pan. Bake atg 350º for 60-70 minutes or until cake tests done. Turn out onto a rack to cool.

For the glaze: combine all ingredients and drizzle over the cake.
Number Of Servings:
Number Of Servings:
22

 

 

 

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