Lemon Pound Cake

Sunday, December 21, 2008
This is my standard pound cake.  I got this from a former co-worker that was a wonderful cake baker.  She told me that the key to a good cake is for all your ingredients to be at room temperature before you make the cake.  I follow that rule to this day - it really works!  I made this for one of my Christmas cakes for someone that loves lemon anything.

Pound Cake

1/2 cup butter, softened
1/2 cup shortening
3 cups sugar
5 eggs
2 3/4 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup milk
1 tsp vanilla
1/4 tsp lemon oil

Cream butter and shortening, add sugar, beating well at medium speed.  Add eggs one at a time, beating well after each one.  Combine flour, baking powder and salt.  Add to cream mixture alternating with milk.  Stir in flavorings.  Pour batter into a greased and floured 12 cup Bundt cake pan.  Bake at 325 for 1 hour 15 minutes or until wooden pick inserted comes out clean.  Cool in pan 10 minutes.  Remove from pan and let cool.

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