Dutch Pound Cake

Name: Dutch Pound Cake
Ingredients: 2 sticks butter or margarine, at room temperature; 1 1/4 c. Crisco shortening, slightly warmed (microwave 20 seconds on High); 9 eggs, at room temperature; 2 1/8 c. sugar, divided; 1/4 tsp. salt; 3 1/4 c. flour; 1 tsp. lemon extract; 1 1/2 tsp. baking powder; 1/3 c. milk

9 ingredients

4 steps

Ingredients

2 sticks butter or margarine, at room temperature
1 1/4 c. Crisco shortening, slightly warmed (microwave 20 seconds on High)
9 eggs, at room temperature
2 1/8 c. sugar, divided
1/4 tsp. salt
3 1/4 c. flour
1 tsp. lemon extract
1 1/2 tsp. baking powder
1/3 c. milk

Directions

1

With a wire whip, cream butter and shortening until fluffy, then add 1/2 the sugar and cream together on medium speed of mixer.
2

Add the salt, baking powder and lemon extract and mix well, then stir in the rest of the sugar and beat well on medium. Gradually add eggs, 2 at a time, blending well after each addition.
3

Add the flour and gently mix until well blended.
4

Pour in milk and mix at slow speed until incorporated (approximately 1 minute).