Lemon Loaf Pound Cake Recipe
by Barbara Chitwood

This next cake recipe was given to me by a very dear friend who has since passed away. She always made this and gave it to people for special occasions. When she told me she was moving into a retirement center after her husband died, I asked her if she would share the recipe with me. She gladly did and gave me a bit if the cake's history, along with very specific directions on making this cake. She said this had been in her family for ages and the only change that had been made to the recipe over the years was the use of Crisco shortening in place of the lard originally used. She called it her Lemon Loaf Cake although it is a Pound Cake. She was almost 90 years old when she gave me the recipe and that was almost 20 years ago. This recipe is very precious to me and I think of my friend each time I make it.
Claudine Bratcher

* Exported from MasterCook *

3 cups 1 cup 6 3 cups 1 tsp 1/4 tsp 1 cup 2 tsp 2 tsp 3 tsp Glaze 1 cup 2 Tb 1/2 cup

Sugar Crisco Jumbo Eggs, separated Flour all-purpose, sifted Baking powder Salt Milk Lemon extract Butter flavoring Vanilla Powdered sugar, sifted Milk Pecans, chopped

Oven Temp ~ 350°        Baking Time ~ 1 Hour & 10  Min. Pan Type ~ bundt pan

Preheat Oven, Grease and flour your pan.

Have all ingredients at room temperature.
Separate eggs and beat egg whites until stiff, but not dry, set aside.
In large mixer bowl, cream Crisco; add sugar gradually, while beating, until the mixture is light and fluffy.
Add egg yolks one at a time, beating well after each addition. Mix the flavorings and the vanilla with the milk.
Sift together flour, salt and baking powder; add to creamed mixture alternately with milk mixture, beginning and ending with the flour mixture, mix until just blended after each addition.
DO NOT OVER MIX OR THE CAKE WILL BE TOUGH.
Fold in beaten egg whites thoroughly by hand. (Batter will be thick.)
Pour into prepared Bundt pan.
Bake until a cake tester inserted comes out clean.
Cool cake in the pan for 15 minutes and then remove to serving plate and cool completely before glazing with optional glaze.
Keep in a covered container.

For Optional Glaze:
Blend powdered sugar and milk together until glaze is pouring consistency.
Drizzle over cooled cake.
Sprinkle pecans over glaze.

CLAUDINE'S NOTES: (My friend Barbara was very specific with these instructions.) It is very important that you gradually add the sugar to the Crisco and beat it until it is light and fluffy or else the sugar will not be properly incorporated into the batter and the cake will be tough. The flour also needs to be sifted and then measured or the cake will be too heavy. You want a dense, but light and velvety texture and not a heavy texture. This is the hallmark of a true pound cake.
You really don't need to glaze this cake as it is delicious just plain, but some people like their cake with a glaze.

 

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