Lemon Orchard Pound Cake
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Course Desserts & Sweets
Prep. Time 15 mins
Cooking Time 1 hr, 10 mins
Yields 10 to 12 servings
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Ingredients
3 1/2 cups (875 ml) Five Roses Cake and Pastry Flour
1 tbsp (15 ml) baking powder
Pinch of salt
1 1/2 cups (375 ml) butter, softened
1 3/4 cups (430 ml) sugar
1 (250 ml) Break-Free Liquid Eggs*, well shaken
1 cup (250 ml) Milk
1/4 cup (60 ml) Realemon Lemon Juice**
1 tsp (5 ml) vanilla extract
Glaze:
1 cup (250 ml) icing sugar
1/3 cup (80 ml) Realemon Lemon Juice**
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Preparation
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Preheat oven to 325 °F (160 °C).
Butter a 10-in (25 cm) tube pan and coat evenly with flour.
In large bowl, stir flour with baking powder and salt. In another bowl, beat
butter until fluffy. Add sugar and beat well. Add eggs and beat until well
combined. In measuring cup, stir milk with lemon juice and vanilla extract.
Alternating, add flour mixture and milk mixture to butter mixture in three
additions. Beat well between additions.
Transfer batter to pan. Bake cake on lower oven rack for 70 minutes or until a
tester inserted in center comes out clean. Cool in pan on a rack for 10 minutes.
Glaze:
Stir icing sugar with lemon juice and microwave on high for 60 seconds. Brush
over warm cake. Cool.
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