Lemon Pound Cake

Directions

• With an electric mixer, cream together 1 cup butter (2 sticks), softened and 1/2 cup butter flavoring shortening.
• Add 3 cups of sugar to the creamed butter and shortening. This is an important step. Cream these ingredients for 3 to 5 minutes until it is nice and fluffy.
• Add 5 eggs one at a time just until the egg yolks disappear, about 1 to 2 minutes.
• Blend in 3/4 cup of sour cream.
• Add 1 teaspoon lemon flavoring.
• Next, add 1 teaspoon salt and 1 teaspoon baking powder to the mixture.
• Alternate the 3 cups all-purpose flour with 3/4 cup buttermilk just until blended.
• Add 1 tablespoon fresh lemon juice.
• Add 1 tablespoon lemon zest.
• Preheat oven 325 degrees.
• Bake 325 degrees for 1 hour and 15 minutes. Allow the cake to completely cool about 20 to 30 minutes.
• Lemon Glaze: Mix the powdered sugar and lemon juice until smooth. Drizzle on cake after it cools.