Lemony Pound cake

Lemony Pound Cake

Yield: 8 (6-slice) cakes

Ingredients

  • 3 lb. softened butter
  • 4 lb. baker's sugar (fine granulated)
  • 3 lb., 8 oz. frozen (thawed) or refrigerated liquid whole eggs
  • 4 lb. cake flour
  • 1.2 oz. baking powder
  • 1 oz. salt
  • 2 lb. milk
  • 2 oz. lemon extract (or vanilla)
  • 0.25 oz. grated lemon peel

Total approximate weight: 16 lb., 12.45 oz.

Directions

  1. Using 3-speed mixer at second speed, mix butter and sugar until creamed.
  2. Spray-coat 8 small (5 x 9-inch) loaf pans.
  3. With mixer set at first speed, gradually blend in eggs.
  4. Add flour mixture alternately with liquid. Do not overmix.
  5. Portion approximately 2 lb. 1.5 oz. into each pan.
  6. Bake at 325° F for 55-60 minutes, or until done. Cool before removing from pans.

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