Lemon Pound Cake

6 eggs, room temperature
1 cup margarine or butter
1/2 cup shortening
3 cups sugar
1 tsp. vanilla extract
1 tsp. lemon flavoring
3 cups all-purpose
1/2 tsp. salt
1/2 tsp. baking powder
1 cup milk; room temperature

Directions:

Cream butter or margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and lemon flavoring. Sift flour, baking powder, and salt. Add alternately with milk. Pour into greased and floured 10 inch tube pan. Bake in 325°F oven for 1 hour 15 minutes or until done. Cool 30 minutes; remove from pan.

User Reviews:

I have made the Lemon Pound Cake twice and each time it comes out excellent! I would like to suggest adding more flavoring and increase the shorting to 2/3 cups.

Submitted by Sedatrist Ballard on December 08, 2002

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