LEMON-SOUR CREAM POUND CAKE|
1 c. butter or margarine,
1/2 c. shortening
3 c. sugar
1/4 c. milk
1 (8 oz.) carton commercial
3 c. all-purpose flour
1/2 tsp. baking powder
2 tsp. lemon extract
1 tsp. vanilla extract
Cream butter and shortening; gradually add sugar,
beating well at medium speed of an electric mixer. Add eggs,
one at a time, beating after each addition.
Combine sour cream and milk; stir until smooth.
Combine flour and baking powder; add to creamed mixture
alternately with sour cream mixture, beginning and ending with
flour mixture. Mix just until blended after each addition.
Stir in lemon and vanilla extracts. Pour batter into a greased
and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 40
to 45 minutes or until a wooden pick inserted in center comes
out clean. Cool cake in pan 10 to 15 minutes; remove from pan
and cool completely. Yield: One 10-inch cake.
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