White Lily Pound Cake
White Lily Pound Cake recipe
Yield
1 cakePrep
10 minCook
2 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 3 | cups |
sugar
|
|
| 6 | large |
eggs
|
|
| 1 | stick |
butter
|
|
| 1 | cup |
vegetable shortening
|
*
|
| ½ | teaspoon |
baking powder
|
|
| 1 | cup |
sweet milk
|
* |
| 1 | teaspoon |
vanilla extract
|
|
| 1 | tablespoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
sugar
|
|
| 6 | large |
eggs
|
|
| 113 | g |
butter
|
|
| 237 | ml |
vegetable shortening
|
*
|
| 2.5 | ml |
baking powder
|
|
| 237 | ml |
sweet milk
|
* |
| 5 | ml |
vanilla extract
|
|
| 15 | ml |
almond extract
|
*
|
Directions
Mix all ingredients.
Bake at 325 degrees for 2 hours.
