This is a super Pound Cake 1 ts Baking powder
-from the Minute Maid 1 tb “Minute Maid” Lemon Juice
-frozen lemon 1/3 c Lemon Juice
Juice carton. 1/2 ts Salt
1/2 c Butter, softened 1/4 c Sugar
1 1/2 c Sifted flour 1 c Sugar
2 ea Eggs well beaten 1/2 c Milk
Cream butter in 1 Cup sugar. Add eggs and 1 tablespoon of lemon
juice. Mix well. Sift salt, flour and baking powder together. Add
alternately with milk to creamed mixture. Bake in a preheated 325
oven in a well-greased bread pan for 1 hour or until golden brown.
Mix 1/3 Cup lemon juice with remaining 1/4 C. sugar. Use a toothpick
to make holes in top of cake and drizzle lemon juice and sugar
mixture over the top of the cake when removed from oven and still in
pan. Let it absorb the juice before unmolding. Delicious served
warm.
Yields
1 servings