My Great Aunt Myrtle&#039;s Lemon Pound Cake

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See original recipe at: bygonebites.blogspot.com

kept bybygonebites
recipe bybygonebites.blogspot.com

Notes:

This recipe dates from the 1950s.

Categories:
- Bake
- bundt cake
- Cake
- Heirloom
- Lemon
- vintage

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Ingredients:

1 cup vegetable shortening
3 cups all-purpose flour, separated
2 and 2/3 cup sugar, separated
6 eggs
1/4 cup whole milk
2 teaspoons vanilla extract
2 teaspoons lemon extract
1 teaspoon baking powder
1 teaspoon salt

Preheat oven to 350 degrees.
Grease and flour a Bundt cake pan.
Blend together shortening, 1 cup flour, and 2/3 cup sugar until smooth.
Beat in eggs until smooth.
Blend in milk, vanilla extract, and lemon extract.
Mix in remaining 2 cups flour, 2 cups sugar, baking powder, and salt.
Bake for 1 hour and 20 minutes.

My Notes:

I found the 1 hour and 20 minute baking time to be a bit much. The cake was very yummy, but crustier on the outside than I generally prefer. I think I will reduce baking time to an hour the next time I make this.
I drizzled a simple icing on top of the cake after it cooled. I mixed together two tablespoons melted butter, 2 tablespoons whole milk, 1 teaspoon vanilla extract, and 2 cups powdered sugar. Then I topped with fresh lemon zest. Delicious!
See more at http://bygonebites.blogspot.com/2012/09/great-aunt-myrtles-lemon-pound-cake-and.html

See original recipe at bygonebites.blogspot.com