LEMONY POUND CAKE
Yield: 8 (6-slice) cakes
Ingredients Lb. Oz. Method
Butter, softened
 3   -   Using 3-speed mixer at second speed, mix until creamed.
Baker's sugar (fine granulated) 4   -  
Frozen (thawed) or refrigerated liquid whole egg 3   8   Blend.
Cake flour 4   -   Blend.
Baking powder -   1.2    
Salt -   1    
Milk 2   -   Blend.
Lemon extract (or vanilla) -   2    
Grated lemon peel -   .25    
 
Total approximate weight 16 lb. 12.45 oz.
Instructions
Spray-coat 8 small (5 x 9-inch) loaf pans. With mixer set at first speed, gradually blend in eggs. Add flour mixture alternately with liquid. Do not overmix. Portion approximately 2 lb. 1.5 oz. into each pan. Bake at 325°F for 55-60 minutes, or until done. Cool before removing from pans.
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