Lemon Pound Cake

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Note: Organic ingredients are recommended...

 

INGREDIENTS:

1 cup butter, softened

1/4 cup extra virgin olive oil (or canola oil if desired)

1 cup cane sugar (original recipe called 3 cups)

3 brown eggs (original recipe called 5 eggs)

3 cups all-purpose flour; sifted

1 cup milk (reduced fat or no fat if desired)

1 teaspoon lemon extract

 

Glaze (optional)

INGREDIENTS:

1/2 cup sugar

1/2 cup water

1 teaspoon grated lemon rind

1/4 cup lemon juice

 

METHODS:

Beat butter in a large bowl, gradually add oil, beating until well

blended.

Gradually add sugar, beating well.

Add eggs, one at a time, beating well after each addition.

Add flour to creamed mixture alternately with milk,

beginning and ending with flour.

Mix just until blended after each addition.

Stir in lemon extract.

Pour batter into a greased and floured 10-inch tube pan.

Bake at 300° for 1 hour and 30 minutes

or until a wooden pick inserted in center of the cake comes out

clean.

Cool in pan on a wire rack for 15 minutes.

Remove from pan and place directly on wire rack.

Combine glaze ingredients, stirring until sugar dissolves.

Brush lemon glaze on sides of cake and spoon glaze over top, a little

at a time.

Let lemon pound cake cool completely.