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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 20 |
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This cake has a nice texture and a crust that is just crunchy enough. I looked at MANY pound cakes and could not find an exact match. Some called for 2 cups of powdered sugar but this one uses a whole pound. Ingredients:
1 1/2 cups butter, softened |
1 lb powdered sugar (10x-about 4 cups) |
6 large eggs |
2 cups all-purpose flour |
1 teaspoon vanilla extract |
1 teaspoon lemon extract |
Directions:
1. Cream butter or margarine and sugar well.
2. Add eggs one at a time, beating well after each addition.
3. Add flour 1/2 cup at a time, beating in each addition before adding the next.
4. When well blended, add the vanilla and lemon extracts.
5. Turn into a well greased and floured Bundt pan.
6. Bake in preheated 350 degree (Fahrenheit) oven for 45 to 55 minutes.
7. Cool briefly, then turn out onto serving plate.
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