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Wednesday, July 20, 2011

Lemon Pound Cake

Lemon Pound Cake

3 cups sugar
1/2 cup Crisco
1 cup butter
5 eggs
3 cups of sifted flour
1/2 tsp baking powder
1 cup milk
1 tsp vanilla extract
1 tsp almond extract
1 tsp lemon extract

Well grease and flour a tube or bundt pan.  Do NOT preheat the oven.  Cream together the sugar, Crisco and butter.  Beat in the eggs, one at a time.  Add the baking powder to the flour and then mix into the creamed butter, alternately with the milk.  Beat until smooth as cream.

Add in the 3 flavorings (I'm assuming you can modify these to your liking).  Pour into the greased pan and put into a cold oven.  Turn the oven to 325 degrees and bake for 1 1/2 hours.  Let cool for 10-15 minutes before removing from pan.  May ice with a glaze if desired.

Recipe Source: Lillian Ulmer/Mary Jellich

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