Ingredients

The following ingredients have 4 Servings
  • CAKE RECIPE
  • 1 cup(s) butter (room temperature)
  • 1/4 cup(s) vegetable oil
  • 3 cup(s) sugar
  • 5 - eggs (also should be room temp)
  • 3 cup(s) flour
  • 1 cup(s) milk
  • 1 teaspoon(s) lemon extract
  • FOR LEMON GLAZE
  • 1/2 cup(s) sugar
  • 1/2 cup(s) water
  • 1/4 cup(s) pure lemon juice
  • 1 teaspoon(s) grated lemon rind (you should get this from making the lemon juice)

Instruction

  • Beat butter in a large bowl at medium speed of an electric hand-held mixer; 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 to creamed mixture alternately with milk, beginning and ending with flour.
  • Mix just until blended after each addition. Stir in lemon extract. Pour batter into a greased and floured 10-inch tube pan.
  • Bake at 300° for 1 hour and 30 minutes or until a wooden pick inserted in center of the cake comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and place directly on wire rack.
  • Combine glaze ingredients, stirring until sugar dissolves. Brush lemon glaze on sides of cake and spoon glaze over top, a little at a time. Let lemon pound cake cool completely.