Lemon Butter Pound Cake

Melissa Franson

3 cups flour

1 tsp. baking soda

1/2 tsp salt

2 cubes butter

1/2 cup shortening

2 2/3 cup sugar

1 cup milk

3 T. pure lemon estract

5 eggs

In a bowl cream the shortening, sugar and butter. Then mix in the rest of the ingredients except the eggs. Add the eggs, one at a time, beating until completely blended, but not whipping. Butter the sides of a 9X13 pan and pour in the batter. Bake at 320 degrees for about 1 hour and 15 minutes.

Glaze

6 oz lemonade concentrate

3/4 cup sugar

While cake is baking mix lemonade concentrate and sugar. Microwave for a minute or so until all the sugar is dissolved. As soon as the cake comes out of the oven poke holes all over the top of the cake (with a large fork) and run a knife around the sides of the pan. Then pour the lemonade mixture over the top of the cake. Sprinkle with powdered sugar and serve.