Lemon Pound Cake
Ingredients:
3 cups flour
3 tsp. baking powder
1/2 tsp. salt
1 cup milk
Finely grated peel & juice of 2 lemons
1 cup margarine, softened
Glaze Topping:
2 cups sugar
4 lg. eggs juice of 2 lemons
1/2 cup sugar
Ingredients for Meringue Topping:
4 egg whites
1/4 tsp. cream of tartar
3/4 cup sugar
Directions:
Preheat oven to 350. Grease and flour a 9x5-loaf pan. Combine flour, baking powder
and salt in a bowl; set aside. In a large bowl beat margarine until light; add sugar
and beat until fluffy. Add eggs one at a time beating well after each one. Add dry
ingredients alternately with milk. Add lemon peel and juice; beat until smooth. Spoon
batter into prepared pans. Bake 1 hour or until inserted toothpick comes out clean.
Cool 15 minutes in pan. Make glaze by combining lemon juice and sugar together in
saucepan. Heat over low heat just enough to dissolve sugar. Pour glaze evenly over
cake; let cool thoroughly in pan.
