Charlie's Favorite Pound Cake Recipe - Cooking Index
Cake | ||
1 cup | 198g / 7oz | Shortening |
1 1/2 cups | 297g / 10oz | Sugar |
1 teaspoon | 5ml | Lemon extract |
1 teaspoon | 5ml | Butter extract |
1 teaspoon | 5ml | Almond extract |
2 1/4 cups | 140g / 4.9oz | Sifted flour |
1/2 teaspoon | 2.5ml | Salt |
2 teaspoons | 10ml | Baking powder |
2/3 cup | 157ml | Milk |
4 | Eggs | |
2 tablespoons | 30ml | Butter |
Icing | ||
1/2 cup | 99g / 3.5oz | Butter |
1/2 cup | 99g / 3.5oz | Powdered sugar |
3 tablespoons | 45ml | Milk - (2 to 3) |
In a large bowl cream shortening, butter and sugar until light and fluffy.
Stir in lemon, butter and almond extracts. Sift flour then resift with salt and baking powder.
Add flour to sugar mixture alternating with milk. Beat until smooth after each addition.
Add eggs 1 at a time beating well after each egg.
Thoroughly beat entire mixture before pouring into a greased and floured 10 inch tube pan.
Bake at 350F for 1 hour and 25 minutes.
Icing: combine 1/2 cup butter, powdered sugar and enough milk to so that mixture can be easily drizzled over cake.
Source:
Jo Anne Merrill
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