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Citrus-Glazed Pound Cake
Feinauer Family Recipe

Citrus-Glazed Pound Cake

From the kitchen of Karen Feinauer
Prep—
Cook60 minutes
Total1 hr
Yield4 servings

Ingredients

Scaled for 4 servings · Tap an ingredient to check it off

Directions

Prep — · Cook 60 minutes · Total 1 hr

  1. Step 1
    Cream butter and sugar until fluffy.
  2. Step 2
    Beat in eggs one at a time, mixing well.
  3. Step 3
    Sift together flour, baking powder, and salt.
  4. Step 4
    Add the sifted dry mixture alternately with evaporated milk.
  5. Step 5
    Stir in lemon or almond flavoring extract.
  6. Step 6
    Beat until well mixed and light.
  7. Step 7
    Pour the batter into a greased and lightly floured angle cake pan, bundt pan, or two standard-size loaf tins.
  8. Step 8
    Preheat oven to 350 degrees.
  9. Step 9
    Bake for or until the cake tests done.
  10. Step 10
    Cool the cake on a rack for before removing it from the pan; then remove onto a cake plate.
  11. Step 11
    Combine all glaze ingredients (powdered sugar, lemon juice, orange juice) together.
  12. Step 12
    Pour the combined glaze over the cake while it is still warm.

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Feinauer Family Recipe

Citrus-Glazed Pound Cake

From the kitchen of Karen Feinauer

Prep: —·Cook: 60 minutes·Yield: 4 servings

Ingredients

  • 1 cup butter
  • 3 eggs
  • 2 tsp baking powder
  • 1 can evaporated milk (12 ounce(s))
  • 2 cups sugar
  • 3 cups flour
  • ½ tsp salt
  • 2 tsp lemon or almond extract
  • 1 ½ cups powdered sugar
  • 1 lemon (juice of)
  • ½ orange (juice of)

Directions

  1. Cream butter and sugar until fluffy.
  2. Beat in eggs one at a time, mixing well.
  3. Sift together flour, baking powder, and salt.
  4. Add the sifted dry mixture alternately with evaporated milk.
  5. Stir in lemon or almond flavoring extract.
  6. Beat until well mixed and light.
  7. Pour the batter into a greased and lightly floured angle cake pan, bundt pan, or two standard-size loaf tins.
  8. Preheat oven to 350 degrees.
  9. Bake for 60 minutes or until the cake tests done.
  10. Cool the cake on a rack for 30 minutes before removing it from the pan; then remove onto a cake plate.
  11. Combine all glaze ingredients (powdered sugar, lemon juice, orange juice) together.
  12. Pour the combined glaze over the cake while it is still warm.