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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 20 |
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Although I have collected many pound cake recipes, this is my favorite. I took a classic pound cake recipe and added a couple of ingredients. This is a crowd pleaser; one person ate three slices, and took some home as well. I usually have to bake this longer than the recipe indicates; it will depend on your oven. You may freeze individually wrapped slices for unexpected company. Ingredients:
2 cups butter, softened |
1/2 cup vegetable oil |
3 cups sugar |
5 eggs |
1 lemon, zest of |
1 lemon, juice of |
3 1/3 cups flour |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1 cup milk |
2 teaspoons vanilla |
1 teaspoon lemon extract |
Directions:
1. Cream butter. Add oil, and sugar. Cream again. Add eggs, one at a time, beating well after adding each. Mix in lemon zest and lemon juice.
2. Sift together flour, baking powder, and salt.
3. Add flour mixture and milk alternately to butter and egg mixture, beginning and ending with dry ingredients.
4. Add extracts to batter.
5. Bake in a greased and floured tube pan at 300 for 1-1/2 hours, or until a wooden skewer inserted in center of cake comes out clean. Cool completely on rack before rremoving cake from pan.
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