#2356 - Lemon Pound Cake

(by Shirley McNevich)

2 sticks softened butter
1/2 cup Crisco shortening
5 eggs
3 cups white sugar
1 cup milk
3 cups flour
1 TBSP baking powder
1 TBSP vanilla
zest from 1 lemon
Glaze: juice from 1/2 of the lemon; 1/2 stick butter; 1 cup white sugar

In a mixer add 2 sticks butter, Crisco and 3 cups white sugar--beat. Add eggs--beat. Add milk--beat. Add baking powder, vanilla and lemon zest--beat. Slowly add flour--beat until mixed, then beat for 5 minutes. Pour batter into a greased tube cake pan. Bake at 350 degrees for 1 hour 15 minutes. Cool for 20 minutes, then loosen cake and invert on to a cake plate. In a saucepan over low heat add lemon juice, 1/2 stick butter and 1 cup white sugar--cook/stir for 10 minutes. Cool slightly, then drizzle lemon glaze mixture over the top of the cake.