Lemon Delight Pound Cake

Lemon Delight Pound Cake


2 1/2 cups flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup orange juice or apricot nectar
3/4 cup oil
2 teaspoon lemon extract
4 eggs

1 1/2 cups powdered sugar
1/2 cup lemon juice


Heat oven to 325-degrees.

Generously grease (1 tablespoon shortening) – and lightly flour a 12-cup fluted tube pan (bundt).

In a large bowl, blend all cake ingredients at low speed until moistened. Beat 3 minutes at medium speed. 

Pour batter into prepared pan. Bake at 325-degrees for 40-50 minutes or until a toothpick inserted in the center come out clean. 

Prick deeply every inch with a long-tined fork. 

In a small bowl, blend glaze ingredients until smooth. 

Spoon half of the glaze over the hot cake in the pan. Let stand for 10 minutes; invert on a serving plate. Spoon remaining glaze over cake. 


Leave a Reply

Your email address will not be published. Required fields are marked *

Similar Recipes:

Recent Comments

Check out these recipes from our Pumpkin Patch.

Add a little RETRO to your Christmas…

The above items are available on Amazon.

Our Most Recent Recipes

Chili Egg Puff

Chili Egg Puff

A vintage recipe card for Chili Egg Puff made with eggs, flour, baking powder, small curd cottage cheese, jack cheese, butter, and green chilies.

Read More »
Crustless Garden Quiche

Crustless Garden Quiche

A vintage clipped recipe for a Crustless Garden Quiche made with eggs, flour, soda, salt, cottage cheese, cheese, onion, peppers, green onions, and parsley.

Read More »