Lemon Delight Pound Cake

12 ingredients
4 steps

Ingredients

  • CAKE
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup orange juice
  • 3/4 cup oil
  • 2 teaspoons lemon extract
  • 4 eggs, room temperature
  • GLAZE
  • 1 1/2 cups powdered sugar
  • 1/2 cup lemon juice

Directions

  1. 1
    Heat oven to 325°F Generously grease and flour 12 cup bundt pan. In large bowl, combine all cake ingredients. Blend at low speed until moistened; beat additional 3 minutes at medium speed. Pour batter into greased and floured pan.
  2. 2
    Bake at 325 F for 40 to 50 minutes or until toothpick inserted near center comes out clean. Remove cake from oven. With long tined fork, poke deep holes every inch. In small bowl, blend glaze ingredients until smooth. Spoon half of glaze over hot cake while in pan. Let stand for 10 minutes and invert onto serving plate. Spoon remaining glaze over cake. Cool completely.
  3. 3
    Rum Cake Version:
  4. 4
    Instead of 3/4 cup orangejuice, add 1/2 cup apple juice and 1/4 cup rum. Instead of lemon extract, use vanilla. For the glaze melt powdered sugar,1 tblsp butter, 1/4 cup rum,1/4 c.apple juice and a pinch of nutmeg in a saucepan. Pour warm over cake.

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