Luscious Lemon Pound Cake

I made this at the request of my sister-in-law, Monda.  I don't usually make dessert recipes that don't include nuts but since she hates nuts (and is a nut...j/k), I had to make something that she could enjoy.  This was my first time making lemon pound cake and it came out deeeelicious!  I have made pound cake on several occassions but the lemon flavor in this really packs a punch...the icing is not too sweet (I hate dessert that is too sweet...go figure!). 

You will need:

2 sticks butter, room temperature (1 cup)
1 cup shortening, room temperature (I use Crisco, butter flavor)
6 eggs, room temperature

3 cups sugar
1 cup evaporated milk
1 tbsp. vanilla extract
3 tbsp. of lemon extract or flavoring 

3 1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt

Glaze:

2 Cups of Powdered Sugar
2 tbsp. lemon juice

1-2 tbsp. water

1. Preheat oven to 300 degrees.  Grease and flour a large bundt or angel cake pan (you may need an extra bread loaf pan for excess batter if your pan is not large enough).
2. In a large mixing bowl, cream together butter and shortening using an electric mixer.
3. Add eggs, sugar, evaporated milk, lemon and vanilla extract to the mixture.  Mix well.
4. Add 1 cup of flour, baking powder and salt to the mixture.  Or you may sift the flour, baking powder and salt into the mixture.  Mix well on high speed ensuring no lumps in batter.
5. Add remaining flour in 1 cup increments until all flour is mixed well with no lumps.
6. Pour mixture into cake pan (and overflow bread loaf pan if necessary).  There should be a 1 1/2 allotment at rim of pan or it will overflow.
7. Bake for 1 hour and 15 minutes or until an inserted toothpick comes out clean.  The cake should be browned and cracked on the surface.
8. Mix glaze ingredients together starting with only 1 tablespoon of water.  Add more water to desired consistency.
9. Transfer cake to a cool plate.
10. Drizzle glaze over cake and allow to cool completely before serving.