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LEMON POUND CAKE

Prep Time30 minutes
Cook Time1 hour 5 minutes
Cool down time1 hour 30 minutes
Total Time3 hours 5 minutes
Course: Dessert
Keyword: Lemon pound cake
Servings: 8 servings

Equipment

  • Stand mixer
  • 10-inch tube pan, or bunt cake pan
  • measuring cups and spoons
  • cooking rack

Ingredients

INGREDIENTS:

  • 4 c FLOUR ALL PURPOSE
  • 2 ½ c SUGAR GRANULATED
  • 1 ½ tsp SALT
  • ¾ tsp BAKING POWDER
  • 6 tbsp MILK NONFAT, DRY
  • 1 ½ c SHORTENING
  • 1 c WATER
  • 6 EGGS WHOLE, LARGE
  • 3 ¼ tsp EXTRACT VANILLA
  • 3 ¼ tsp JUICE LEMON,
  • 2 ¼ tsp LEMON RIND GRATED
  • 3 ¼ tsp FLAVORING LEMON
  • COOKING SPRAY NONSTICK

Instructions

Method:

  • Preheat convection oven 325 degrees.
  • In mixing bowl cream butter and sugar.
  • Add 1 egg at a time, beating after each.
  • Sift together flour, salt, gradually add flour 1/2 cup at a time, until all blended.
  • Add lemon juice, rind and flavoring to cake mix
  • Lightly spray tube pan with non-stick baker’s spray
  • Pour batter into sprayed and floured pan.
  • Bake for 1 hour 5 minutes or until done until toothpick in center comes out clean.