Ever since my neighbor Betty Price shared this recipe with me about 20 years ago, I make it when the Meyer lemons are coming in.
That first cake she shared with me was baked in a 16-inch by 4-inch by 4½-inch (extra large loaf pan). I couldn’t wait to buy one of those pans for myself.
I use it for pound cakes, angel food cakes, big loaves of bread and even for meatloaf. If you don’t have that large loaf pan, a 10-inch tube pan works fine.
This pound cake uses cake flour along with butter and Crisco solid shortening. The shortening gives it a delicate, soft crumb.
The tart lemon glaze, made with fresh lemon juice, is brushed over the warm cake after it’s removed from the pan.
Corinne Cook is a columnist for The Advocate. Reach her at email@example.com.