This is probably my all time favorite pound cake. It must rest for
24 hours for the best flavor. You can pipe it with cream cheese
frosting for decoration and additional decadence. It is just
phenomenal. Don't worry about the cold oven, this cake is really
fool proof and easy.
2 sticks unsalted butter, room temperature
1/2 cup shortening
3 cups cake flour, preferably Soft As Silk brand
3 cups sugar
5 eggs
1 cup whole milk
1 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon lemon extract
Cream butter, shortening and sugar until light and fluffy. Add eggs
one at a time, beating well after each addition. Sift dry
ingredients together. Add vanilla and lemon extract to milk. Add dry
ingredients to sugar and egg mixture, alternating with liquid,
beating just to blend, until all ingredients are combined. Beat
batter on medium speed for 5 minutes. Place into greased and floured
10-inch tube pan and place into COLD oven. Bake at 350 degrees for 1
hour and 15-20 minutes until a cake tester inserted in the middle
comes out clean.
------------------------ Yahoo! Groups Sponsor --------------------~-->
Help save the life of a child. Support St. Jude Children's Research Hospital's
'Thanks & Giving.'
http://us.click.yahoo.com/mGEjbB/5WnJAA/E2hLAA/QXMplB/TM
--------------------------------------------------------------------~->
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/
<*> To unsubscribe from this group, send an email to:
[EMAIL PROTECTED]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
