20 - 30 slices (depending on size of slices)
Colleen's StoryThis is a common recipe taken to families that lost a loved one, if someone is ill, and church socials.
This is a moist pound cake and very good.
**Sometimes I add lemon/orange zest to the cake batter and the glaze.
**Sometimes I add vanilla extract to batter and some mini chocolate chips. I will do a vanilla or chocolate glaze.
*** For chocolate pound cake: Add: 1/3 cup cocoa powder, 1/3 cup chocolate syrup and 1 cup mini chocolate chips to batter. For Glaze: Add: 1/3 cup cocoa powder, (skip milk), use vanilla, add chocolate syrup to get desired thickness of glaze.
1 1/2 tsp
1 1/2 tsp
lemon extract (or orange or vanilla)
1 - 2 Tbsp
1Preheat oven to 350 degrees.
grease and flour a tube or a bundt pan.
2Combine flour, salt, and baking powder and set aside. Cream sugar and Crisco shortening together; add eggs 1 at a time, mixing well after each addition.
Continue to mix, start alternating adding flour mixture, then milk, a little of each at a time ending with the flour mixture.
Add lemon and orange extracts.
Batter will be thicker than a regular cake batter. Pour into a tube or bundt pan that have been greased and floured.
3Bake at 350 degrees for 1 hour.
In a small mixing bowl, powdered sugar, butter, milk, lemon or vanilla flavoring. To avoid lumps, sift the powdered sugar before trying to mix with butter and liquids. Continue to add milk a little at a time until it is of a consistency that will pour over the cake but not be too runny.
Pour slowly over the cooled cake, glaze will harden slightly and leave you with a moist cake.