Lemon Pound

#Teachingbeginnershowtobakefromscratch #bakingfromscratch #bakingtips #deliciousbakedgoods #bakingwithbutterflourandmoore Lemon Pound Recipe 2 sticks Butter 1 Cup shorten (Butter Flavor Crisco) 2 2/3 Cups Sugar 8 Eggs (Jumbo or Extra Large) 3 1/2 Cups Flour 6 Tablespoons Milk 2 teaspoon Vanilla Extract 1 teaspoon Lemon Extract Preheat oven to 300 degrees. Sift flour 3 times. After the flour has been sifted, spoon flour into measuring cup and level off with a knife. Place in sifter and sift for the last time. Set flour aside. Cream butter for 5 minutes. (Place mixer on medium high-speed 6). Add shorten and cream another 4-5 minutes. Add sugar one cup at a time. When mixture becomes creamy, reduce speed of mixer to speed 4 and begin to add eggs one at a time. Once thoroughly incorporated, reduce speed to 2 and add flour and milk. Alternate dry and liquid ingredients. Once the batter looks smooth, add vanilla and lemon extract. Spray tube pan with non-stick spray and place parchment paper on bottom of pan. Pour batter evenly into pan. Place in preheated oven and bake for 1 hour and 40 minutes. Once you take cake out of oven, brush 2 tlbs. of melted butter on top of cake. Place wax paper on top of cake and allow to cool completely. Lemon Glaze 1 1/2 Cup Powder Sugar 2 Tlbs. Melted Butter Zest of 1 Lemon Juice of 1 Lemon Place all ingredients in bowl and whisk all ingredients together. Using a spoon, drizzle glaze on cake.