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LEMON POUND CAKE

YIELD 1 10-INCH BUNT CAKE
Prep Time30 mins
Cook Time1 hr 5 mins
Total Time1 hr 35 mins

Equipment

  • Stand mixer
  • digital scale

Ingredients

INGREDIENTS:

  • 312 g SHORTENING
  • 482 g SUGAR GRANULATED.
  • 212 g WATER
  • 6 EGGS WHOLE, LARGE
  • 496 g FLOUR ALL PURPOSE
  • 9 g SALT
  • 5 g BAKING POWDER
  • 5 g MILK NONFAT, DRY
  • ½ tsp EXTRACT LEMON
  • 15 g EXTRACT VANILLA
  • 15 g JUICE LEMON,
  • 4 g LEMON RIND GRATED
  • COOKING SPRAY NONSTICK

Instructions

Method:

  • Preheat convection oven 325 degrees.
  • In mixing bowl cream shortening and sugar.
  • Add water
  • Add 1 egg at a time, beating after each.
  • Sift together flour, salt, baking powder, nonfat dry milk lemon flavor powder. Gradually add flour mixture ½ - cup at a time, until all blended.
  • Add lemon juice, rind, vanilla extract, lemon extract, to cake mix
  • Lightly spray Bundt pan with non-stick baker’s spray
  • Pour batter into sprayed pan.
  • Bake for 1 hour 5 minutes or until done until toothpick in center comes out clean.