Curleytop
07-23-2003, 05:10 PM
Here is one that I have been making all summer. Great with icecream or under fruit for shortcake. Got it off an IMPERIAL margarine box in 2001. I use (sic)Butter instead of the margarine and I don't use the glaze!
* Exported from MasterCook *
IMPERIAL LEMON POUND CAKE
Recipe By :The Imperial Recipe Collection (2001)
Serving Size : 0 Preparation Time :0:00
Categories : Cakes Desserts
Pound Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Cups Unbleached flour
1 1/2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1 Stick Imperial Spread (or butter) -- Softened
1 Cup Sugar
2 Large Eggs
1/2 Cup Milk
Finely grated peel and juice of 1 lemon
LEMON GLAZE (OPTIONAL)
Juice of 1 lemon
1/4 Cup Sugar
Preheat oven to 350° (325° convection). Grease and flour a 8½"X5½" loaf pan.
Combine flour, baking powder and salt in a bowl; set aside. In large mixer bowl, beat butter until light; add sugar and beat until fluffy. Add eggs, one at a time, beating well after each. Add dry ingredients alternately with milk. Add lemon peel and lemon juice; beat until smooth. Spoon batter into prepared pan. Smooth top with spatula. Bake 1 hour or until toothpick comes out clean. Cool 15 minutes in pan.
Make the lemon glaze by combining lemon juice and sugar in a saucepan. Heat over low heat just until sugar dissolves. Pour glaze evenly over cake let cool thoroughly in pan.
Source:
"Imperial Margarine Box"
Yield:
"1 8x5 Bread Pan"
- - - - - - - - - - - - - - - - - - -
NOTES : Baked in 45 minutes! We liked it. Did NOT use glaze!
* Exported from MasterCook *
IMPERIAL LEMON POUND CAKE
Recipe By :The Imperial Recipe Collection (2001)
Serving Size : 0 Preparation Time :0:00
Categories : Cakes Desserts
Pound Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Cups Unbleached flour
1 1/2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1 Stick Imperial Spread (or butter) -- Softened
1 Cup Sugar
2 Large Eggs
1/2 Cup Milk
Finely grated peel and juice of 1 lemon
LEMON GLAZE (OPTIONAL)
Juice of 1 lemon
1/4 Cup Sugar
Preheat oven to 350° (325° convection). Grease and flour a 8½"X5½" loaf pan.
Combine flour, baking powder and salt in a bowl; set aside. In large mixer bowl, beat butter until light; add sugar and beat until fluffy. Add eggs, one at a time, beating well after each. Add dry ingredients alternately with milk. Add lemon peel and lemon juice; beat until smooth. Spoon batter into prepared pan. Smooth top with spatula. Bake 1 hour or until toothpick comes out clean. Cool 15 minutes in pan.
Make the lemon glaze by combining lemon juice and sugar in a saucepan. Heat over low heat just until sugar dissolves. Pour glaze evenly over cake let cool thoroughly in pan.
Source:
"Imperial Margarine Box"
Yield:
"1 8x5 Bread Pan"
- - - - - - - - - - - - - - - - - - -
NOTES : Baked in 45 minutes! We liked it. Did NOT use glaze!