Old fashioned pound cake ** xwcg89a
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Butter or margarine, soften |
| 3 | cups | Sugar |
| 1 | tablespoon | Vanilla |
| 1 | teaspoon | Lemon extract |
| 1 | tablespoon | Fresh lemon juice |
| 1 | teaspoon | Grated lemon rind |
| 6 | Eggs | |
| 3 | cups | All purpose flour |
| 1 | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| ½ | cup | Evaporated milk |
Directions
EBONY MAGAZINE
Heat oven to 325F. Grease and flour 10-in tube pan. Beat butter in large mixing bowl until light and fluffy. Add sugar ⅓ cup at a time, creaming well after each addition. Stir in vanilla, lemon extract, huice and rind. Add eggs, one at a time, blending well after each addition. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk. Stir thoroughly after each addition. Pour into prepared pan. Bake until wooden pick inserted in center comes out clean. 70-80 minutes. Cool 20 minutes; remove from pan.
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