2 sticks butter
½ cup Crisco
3 cups sugar
3 cups cake flour
1 ½ cup butter, softened
½ tsp. baking powder
1 cup milk
1 tsp. lemon, vanilla and butter flavoring
Cream butter and sugar. Add eggs one at a time. Beat well after each one. Add flour and baking powder together in small bowl. Pour vanilla, lemon and butter flavorings in milk and mix. Add flour mixture and milk mixture together alternating each until all in. Place in a well greased tube pan.
Bake at 350 for 1 hour or until tooth pick come out clean.
This is a great icing that goes with the lemon pound cake.
4 cups confectionery sugar sifted
1 stick of butter, room temp.
1 tsp. vanilla, lemon and butter flavorings
Mix the above ingredients until smooth and creamy. If the icing is a little stiff add a teaspoon of milk until it is spreadable. Keep cake in cool place because of the eggs.