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Lemony Pound Cake
Yield: 8 (6-slice) cakes
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| 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. |
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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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