Golden pound cake - sl 11/90
1 x 10\" cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter/ margarine; softened |
| ½ | cup | Shortening |
| 3 | cups | Sugar |
| 5 | eaches | Eggs |
| 2⅔ | cup | All-purpose flour |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 1 | cup | Milk |
| 1 | teaspoon | Vanilla extract |
| ½ | teaspoon | Lemon extract |
Directions
Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended. Stir in flavorings.
Pour batter into a greased and floured 12-inch Bundt pan. Bake at 325F for 1 hour and 15 minutes or until a wooden pick inserted near center comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and let cool completely on a wire rack. Yield: one 10-inch cake.
Note: to determine the size of a Bundt pan, measure the amount of water it holds.
From Ann M. Johnston of South Carolina; November, 1990"Southern Living" Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-30-95