- 3 c. flour
- 3 c. sugar
- 1/2 t. baking powder
- 6 large eggs
- 1 tsp. lemon extract
- zest of one lemon (optional)
- 1 tsp. vanilla extract (optional)
- 2 sticks unsalted butter
- 1/2 c. Crisco shortening
- 1 c. evaporated milk
Cream butter, shortening (both at room temp), and sugar in a large bowl. Add eggs one at a time til fully incorporated. Blend in flour, baking powder, milk, zest and extract. Beat on medium speed til well blended. Pour into greased tube/bundt pan and bake for 80-90 minutes in a preheated 325 degree oven.
NOTE: I mixed this by hand instead of using a hand mixer. It worked out fine, by wrist grew increasingly tired as the batter got thicker. I recommend a stand mixer if you have one, or a hand held to make things easier (and quicker).
The original recipe did not call for vanilla extract, but I like to add it to most things I bake. If you do not want/like lemon, double the amount of vanilla or use a different flavor extract and omit the vanilla. But do not double the amount of lemon extract. Grated zest would be a nice addition. Orange would be nice too. Then you could drizzle it with chocolate sauce for a whole new take on pound cake. My mother would love that for Mother's Day.
Also, I don't know if it was the size of my tube pan, but I had a little leftover batter, so I made mini muffins. My neighbor makes this in loaf pans instead of a tube pan.
I wanted to dress this recipe up for our Easter buffet, so I made a quick glaze for it and filled the center with fresh berries. Again this is optional.
- 1 c. powdered sugar, sifted
- Juice of half a lemon
- up to 1 tbsp. milk
I mixed the lemon juice with the sugar and blended with a whisk. I added enough milk to thin it out to "drizzle" consistency. The amount of milk needed will depend on how much juice your lemon provides. If it's too thin, then add a bit more sugar.