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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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This is a great recipe to pair up with sorbet or even ice cream;such as, a slice of the pound cake, then a scoop of either/or lemon sorbet, coconut ice cream, rum-rasin ice cream, vanilla ice cream. If you keep a pound cake or two in your freezer, and some ice cream or sorbet, you'll always have a dessert on hand in case you have unexpected guests. Ingredients:
1/2 lb butter or 1/2 lb margarine |
1/2 cup crisco |
3 cups cake flour, minus 6 tbsp |
3 cups sugar |
1/2 teaspoon baking powder |
5 eggs |
1 cup milk |
1 teaspoon lemon extract |
1 teaspoon rum extract |
1 teaspoon coconut extract |
1 teaspoon almond extract |
1 teaspoon vanilla extract |
Directions:
1. Cream butter and Crisco together.
2. Sift flour, sugar, and baking powder together. Set aside.
3. Add eggs and milk to butter and Crisco.
4. Mix well. Add dry ingredients to mixture.Mix well.
5. Add flavorings last. Bake in a greased and floured tube pan, in a preheated 325°F oven for 1 hour and 15 minutes. Cool in pan 15 minutes.
6. Invert onto servings plate and cool completely.6-8.
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