1920s Lemon Pound Cake Recipes

LEMON-ZUCCHINI POUND CAKE

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.
• In medium bowl, mix flour, baking powder, baking soda and salt with spoon; set aside.
• In large bowl, beat 1 cup butter with electric mixer on medium speed about 2 minutes or until creamy. Beat in 2 cups powdered sugar. Add eggs, one at a time, beating well after each addition. Add flour mixture to butter mixture alternately with milk, beating well on low speed after each addition. Beat on low speed 1 minute. Stir in lemon juice, lemon peel and zucchini. Spoon into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan. Remove from pan onto serving plate. Cool completely, about 1 1/2 hours.
• In 1-quart saucepan, heat all glaze ingredients just to boiling over medium heat, stirring constantly; remove from heat. Let stand 30 minutes until slightly thickened. Drizzle over cake.

1920'S LEMON POUND CAKE

Steps:

• Preheat oven to 350* Cream together the sugar and butter till fluffy.. Add in the eggs one at a time, beating well with mixer.
• alternate adding dry ingredients with the milk, until all is combined.
• lastly fold in the lemon juice and lemon zest. mixing well.
• Bake in 2 large loaf pans or in a tube pan, for 55 min. Cool 15 min, then turn out to finish cooling on rack. Enjoy!