Lemon-Glazed Pound Cake

Ingredients

Cake

• 1 cup butter-flavored Crisco
• 5 tablespoons regular Crisco
• 2 3/4 cups granulated sugar
• 6 eggs
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon butter flavoring
• 8 drops yellow food coloring
• 1/2 cup evaporated milk
• 1/2 cup hot water

Lemon Glaze

• 1/2 to 1/3 cup real lemon juice
• About 2 cups sifted confectioners' sugar

Instructions

1. Put 2 pieces of wax paper in a 10 inch tube pan. Grease well or spray with Pam.

Cake

1. Put eggs in really warm water.
2. In a large bowl, cream Crisco until light.
3. Add sugar a little at a time.
4. Add eggs, one at a time, along with Crisco and sugar. Beat well after each egg is added. Beat on high.
5. Sift flour, baking powder and salt.
6. In a measuring cup put 1/2 cup of evaporated milk, flavoring and food coloring. Add hot water. Stir well.
7. Blend flour and milk alternately into creamed mixture.
8. Bake in prepared pan at 325 degrees F for 1 hour 15 minutes.
9. Remove from oven and let set for 5 minutes.
10. Turn cake onto wire rack.
11. On another rack place a piece of aluminum foil. Turn cake upright on this.
12. Put Lemon Glaze on cake as soon as it is turned upright on foil.
13. Cover with a cake cover while still hot.

Lemon Glaze

1. This mixture should be thin to soak into the cake.