Lemon Pound Cake

Name: Lemon Pound Cake
Ingredients: 1 c. vegetable shortening; 1 c. butter, softened; 3 c. sugar; 3 tsp. lemon extract; 1 tsp. vanilla extract; 3 tsp. grated lemon rind; 6 large eggs; 3 c. all-purpose flour; 1 tsp. baking powder; 1 c. sweet milk, warmed

10 ingredients

2 steps

Ingredients

1 c. vegetable shortening
1 c. butter, softened
3 c. sugar
3 tsp. lemon extract
1 tsp. vanilla extract
3 tsp. grated lemon rind
6 large eggs
3 c. all-purpose flour
1 tsp. baking powder
1 c. sweet milk, warmed

Directions

1

Preheat oven to 325°.
2

Grease and lightly flour a 10-inch cake pan. In a large bowl, cream shortening and butter. Gradually add sugar, mixing until light and fluffy. Stir in the lemon and vanilla extracts and grated lemon rind. Add eggs 1 at a time, beating well after each addition. Combine flour and baking powder and stir them into batter a little at a time alternately with warm milk. Do not overbeat. Spoon the batter into prepared pan. Bake for 1 hour and 20 to 30 minutes or until the cake pulls away from the sides of the pan and a cake tester comes out clean. Cool in pan for 10 to 15 minutes before removing it. Cool it completely on a rack before placing it on a serving platter. It is better the 2nd day.