Pound Cake:

shortening and flour for pan
4 eggs
3 c. flour
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. nutmeg
1 c. butter, room temperature
1 pkg. lemon gelatin
1-1/2 c. sugar
2 tbsp. lemon juice
1 tbsp. grated lemon peel
1 c. buttermilk

Glaze:

1/3 c. powdered sugar
2 tbsp. lemon juice
1/4 tsp. vanilla extract

Grease and flour a 10-inch Bundt pan or two 8-1/2 X 4-1/2 inch loaf pans. Put uncracked eggs in a bowl and pour hot tap water over them. Let stand for several minutes to warm the eggs gently. Crack into another bowl and set aside. Sift together flour, salt, soda, baking powder and nutmeg; set aside.

In a large bowl, beat butter with electric mixer, until smooth. Slowly add sugar, beating constantly, and continue beating until smooth and well-blended. Add eggs all at once and beat until the mixture is light and fluffy.

Sprinkle about half the flour mixture over the butter mixture and beat until well-blended. Add lemon juice and peel and half the buttermilk. Alternate the remaining flour mixture and buttermilk and beat until the batter is smooth and well-blended. Pour batter into the prepared pans.

Bake in Bundt pan for 1 to 1-1/4 hours, loaf cakes for 40-45 minutes, or until a wooden toothpick inserted comes out clean. Remove from oven and let cool on wire racks 5 minutes before unmolding.

Glaze: Stir together the powdered sugar, lemon juice and vanilla. Brush over the top of warm cake; cool completely before cutting into 16 slices.