Wait to prepare the Lemon Curd Glaze until the cake comes out of the oven so it will still be warm when sprread over the cake.

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Name: Lemon Curd Pound Cake
Prep time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 1 cup Butter softened; 1/2 cup Shortening; 3 cup Sugar; 6 large Egg; 3 cup All purpose flour; 1/2 teaspoon Baking powder; 1/8 teaspoon Salt; 1 cup Milk; 1 tablespoon Lemon zest; 1 teaspoon Vanilla; 1 teaspoon Lemon extract; 2/3 cup Sugar; 1 1/2 tablespoon Butter melted; 2 teaspoon Lemon zest; 2 tablespoon Lemon juice fresh; 1 large Egg lightly beaten

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INGREDIENTS

1 cup Butter ; softened
1/2 cup Shortening
3 cup Sugar
6 large Egg
3 cup All purpose flour
1/2 teaspoon Baking powder
1/8 teaspoon Salt
1 cup Milk
1 tablespoon Lemon zest
1 teaspoon Vanilla
1 teaspoon Lemon extract
2/3 cup Sugar
1 1/2 tablespoon Butter ; melted
2 teaspoon Lemon zest
2 tablespoon Lemon juice ; fresh
1 large Egg ; lightly beaten

Servings

INSTRUCTIONS

Lemon Curd Glaze:

Stir together last 5 ingred,starting w/ 2/3 c. sugar, in small saucepan. Add egg and stir until blended. Cook over low heat, stirring constantly, 10-12 min or until mixture thickens slightly and begins to bubble around edges. Cooked mixture will have a thickness similar to heavy cream.

2. Sift flour and next 2 ingred; add to butter mixture alternately w/milk, beginning and ending w/flour mixture. Beat at low spped just until blended after each addition. Stir in lemon zest and next 2 ingred.

3. Pour batter into greased and floured 10 in, 16 cup, tube pan.

4. Bake for 1 hour and 15 min to 1 hour and 30 min or unt pick comes out clean. Cook cake in pan on wire rack for 15 min.

5. Meanwhile, prepare lemon curd glaze. remove cake from pan to wire rack; gently brush warm glaze over top and sides of cake. Cool completely on wire rack, about 1 hour.

NOTES

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Lemon Curd Pound Cake

1 cup Butter softened
1/2 cup Shortening 
3 cup Sugar 
6 large Egg 
3 cup All purpose flour 
1/2 teaspoon Baking powder 
1/8 teaspoon Salt 
1 cup Milk 
1 tablespoon Lemon zest 
1 teaspoon Vanilla 
1 teaspoon Lemon extract 
2/3 cup Sugar 
1 1/2 tablespoon Butter melted
2 teaspoon Lemon zest 
2 tablespoon Lemon juice fresh
1 large Egg lightly beaten

Lemon Curd Glaze:
Stir together last 5 ingred,starting w/ 2/3 c. sugar,  in small saucepan.  Add egg and stir until blended.  Cook over low heat, stirring constantly, 10-12 min or until mixture thickens slightly and begins to bubble around edges.  Cooked mixture will have a thickness similar to heavy cream.

1.  Preheat oven to 325?.  Beat first 2 ingred at med speed w/heavy duty stand mixer until creamy.  Gradually add sugar, beating at med speed until light and fluffy.  Add eggs, 1 at a time, beating just until yellow disappears. 
2.  Sift flour and next 2 ingred; add to butter mixture alternately w/milk, beginning and ending w/flour mixture.  Beat at low spped just until blended after each addition.  Stir in lemon zest and next 2 ingred.
3.  Pour batter into greased and floured 10 in, 16 cup, tube pan.
4.  Bake for 1 hour and 15 min to 1 hour and 30 min or unt pick comes out clean.  Cook cake in pan on wire rack for 15 min.
5.  Meanwhile, prepare lemon curd glaze.  remove cake from pan to wire rack; gently brush warm glaze over top and sides of cake.  Cool completely on wire rack, about 1 hour.

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Nutrition

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Serving Size: 1 Serving (157g)
Recipe Makes: 12 Servings

Calories: 541
Calories from Fat: 237 (44%)

Amt Per Serving		% DV

	Total Fat 26.3g	35 %
	Saturated Fat 14.2g	71 %
	Monounsaturated Fat 8.2g
	Polyunsanturated Fat 1.8g
Cholesterol 173mg		53 %
Sodium 437.6mg		15 %
Potassium 110.9mg		3 %
Total Carbohydrate 70g		21 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 69.1g
Protein 7.7g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 541

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