website   recipes  
Go twitter
Home > Food Manufacturers > Egg Product Formulations go back Print E-mail
lemony-pound-cake

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.