Memorial Day – a day to remember our troops that have served our great nation. It’s also the first official day it’s appropriate to wear white pants, fabrics such as seersucker and linen and our pastel colored tops.

With Memorial Day weekend comes BBQs, pool parties and boat days. I Iove anything patriotic and I absolutely love a great patriotic dessert. I decided to break out a Southern classic and make up a Patriotic Lemon Pound Cake. With real lemon rind mixed into the glaze and a healthy dosage of sugar and lemon extract, this delicious cake delivers a great sweet citrus kick. To top it all off and add some patriotic color, I threw in some fresh blueberries and raspberries on top of the cake. Baked in individual Bundt pans like I did, or in one large one, this cake is sure to impress your friends and family and help welcome in Summer this year!
 *Recipe is from www.southernfood.com

Ingredients:

1 cup butter, softened
1/4 cup vegetable oil
3 cups sugar
5 eggs
3 cups all-purpose flour
1 cup milk
1 teaspoon lemon extract
Glaze
1/2 cup sugar
1/2 cup water
1 teaspoon grated lemon rind
1/4 cup lemon juice

Directions:

  1. Beat butter in a large bowl at medium speed of an electric hand-held mixer; gradually add oil, beating until well blended. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in lemon extract. Pour batter into a greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 30 minutes or until a wooden pick inserted in center of the cake comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and place directly on wire rack.
  2. Combine glaze ingredients, stirring until sugar dissolves. Brush lemon glaze on sides of cake and spoon glaze over top, a little at a time. Let lemon pound cake cool completely.