1/2 c. Crisco
2 sticks butter
3 c. sugar
5 eggs
1 (8 oz.) sour cream
1/4 c. milk
3 c. flour (Swanson's cake flour)
1/2 tsp. baking powder
2 tsp. lemon extract
1 tsp. vanilla extract

Cream Crisco, butter and sugar in a medium bowl. Add eggs, one at a time, beating mixture after each. Add sour cream to mixture. In another bowl, combine flour and baking powder. Add to mixture, small portions at a time, alternately with milk. Mix completely and well. Add lemon and vanilla extracts.

Bake at 325°F for 1 hour and 30 minutes. Check with toothpick after cake has baked 1 hour and 15 minutes. Let cool, then glaze cake. Use

Baker's Joy for tube pan.

Lemon Pound Cake Glaze:

2 c. powdered sugar
4 tbsp. butter
1/2 c. lemon juice

Combine ingredients. Glaze cake when cooled.