Lemon Pound Cake

This recipe comes from a lady that was like family in every way that mattered. This pound cake has been loved for generations, and after you make it, you’ll see why. I’ve added my own little twist with my bright lemon icing, but the sweet lemon flavor and tender crumb, still taste like being right back in Ms. Shirley’s kitchen.

1/2-Ib or 2 sticks of butter, room temperature

1/2 cup butter flavored Crisco

3- cup granulated sugar

6- eggs, at room temperature

3- cups all purpose flour

1- cup whole milk, room temperature

1/2 tsp vanilla extract

1/2 tsp lemon extract

Zest of 2 lemons

For the glaze:

4- cups powdered sugar, sifted

1/3 cup lemon juice

Zest of 2 lemons

3- TBSP vegetable oil

3- TBSP water

Butter and flour a bundt pan and set aside. In the bowl of a stand mixer, place butter, crisco and sugar. Cream these together until light and fluffy. Add the eggs, 1 at a time, until fully incorporated. Add the flour and milk, alternating between the two, starting and ending with the flour. Add the flavorings and the zest and mix until fully combined. Pour into your buttered and floured bundt pan, about 2/3 of the way full.

Place in a COLD oven and bake at 325 for 1-1/2 hours or until a toothpick inserted towards the middle comes out clean. Let cool in the pan about 15-20 minutes, then turn out onto your favorite serving platter and glaze. For the glaze: whisk all the glaze ingredients together in a large bowl until combined and smooth. Drizzle as much glaze as you want over the cooled cake. Slice and enjoy! If there are any leftovers, store in an airtight container for a few days. I don't really know how long it will keep, because it only lasts a few days at our house!