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Lemon-Glazed Pound Cake

1 cup butter-flavored Crisco
5 tablespoons regular Crisco
2 3/4 cups granulated sugar
6 eggs
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring
8 drops yellow food coloring
1/2 cup evaporated milk
1/2 cup hot water

Put eggs in really warm water. In a large bowl, cream Crisco until light. Add sugar a little at a time. Add eggs, one at a time, along with Crisco and sugar. Beat well after each egg is added. Beat on high.

Sift flour, baking powder and salt. In a measuring cup put 1/2 cup of evaporated milk, flavoring and food coloring. Add hot water. Stir well. Blend flour and milk alternately into creamed mixture. Bake in a 10-inch tube pan which has been prepared by putting 2 pieces of wax paper in pan. Grease well or spray with Pam. Bake at 325 degrees F for 1 hour 15 minutes.

Remove from oven and let set 5 minutes. Turn cake onto wire rack. On another rack place a piece of aluminum foil. Turn cake upright on this. Put Lemon Glaze on cake as soon as it is turned upright on foil. Cover with a cake cover while still hot. 

Lemon Glaze
1/2 to 1/3 cup real lemon juice
About 2 cups sifted confectioners' sugar

This mixture should be thin to soak into the cake.

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