Golden Pound Cake 1/2 c Butter/ margarine; softened
1/2 c Shortening
3 c Sugar
5 ea Eggs
2 2/3 c All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
1 c Milk
1 ts Vanilla extract
1/2 ts Lemon extract
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. Golden Pound Cake printer friendly version located here.
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