Lemon Pound Cake

Pound cake is one of my absolute favorite desserts.  Dense and lemon-y, it is meant for a rainy afternoons with a warm mug of tea. I whipped one up the other day at my mom’s and it was gone in a few hours. The texture is somewhere between cake and quick bread.  The lemon gives it a slight tang to even out the sweetness. The thing I love about this recipe is that is gluten-free and that it only requires 5 eggs and 2 sticks of butter, which for pound cake is pretty darn good.
2 sticks butter
1/2 cup crisco
5 eggs (room temperature)
3 cups all purpose flour
1 teaspoon baking powder
3 cups sugar
1 teaspoon salt
1 cup milk
1 tablespoon vanilla extract
1 teaspoon lemon extract
(glaze) 1 lemon (juice and zest)
(glaze) few drops of canola oil
(glaze) confectioner’s sugar

For more details please visit this link were you will find instructions: chocolateandcarrots.com

Source : http://chocolateandcarrots.com/2012/12/lemon-pound-cake-guest-post