Old Fashioned Pound Cake
Yield
1 cakePrep
15 minCook
80 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
butter
or margarine, soften |
|
| 3 | cups |
sugar
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 | teaspoon |
lemon extract
|
*
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 1 | teaspoon |
lemon zest
grated |
|
| 6 | large |
eggs
|
|
| 3 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
evaporated milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
butter
or margarine, soften |
|
| 7.1E+2 | ml |
sugar
|
|
| 15 | ml |
vanilla extract
|
|
| 5 | ml |
lemon extract
|
*
|
| 15 | ml |
lemon juice
fresh |
|
| 5 | ml |
lemon zest
grated |
|
| 6 | large |
eggs
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
evaporated milk
|
|
Directions
Heat oven to 325℉ (160℃).
Grease and flour 10-inch 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, juice 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 to 80 minutes.
Cool 20 minutes; remove from pan.
