Lisa’s Lemon Pound Cake

Lisa’s Lemon Pound Cake

what you need is 
1 pound butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon Lemon extract
1 teaspoon vanilla extract

Directions
Beat butter at medium speed with an electric mixer until creamy. (The butter will become a light yellow color; this is an important step, as the job of the mixer is to incorporate air into the butter so the cake will rise. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow yolk disappears.

Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in extracts.

Pour into a greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely sprinkle with confectioners’ sugar (icing sugar) 

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