>From the Taste of Home website...


California Lemon Pound Cake 

Citrus trees grow abundantly in California, and I'm always looking for new 
recipes which use the fruit from the orange and lemon trees in my yard. This is 
one of my favorites! My mother passed this recipe down to me.

CATEGORY: Dessert 
TIME: Prep: 15 min. Bake: 70 min. + cooling
1 cup butter, softened 
1/2 cup shortening 
3 cups sugar 
5 eggs 
1 tablespoon grated lemon peel 
1 tablespoon lemon extract 
3 cups all-purpose flour 
1 teaspoon salt 
1/2 teaspoon baking powder 
1 cup milk 
1/4 cup butter, softened 
1-3/4 cups confectioners' sugar 
2 tablespoons lemon juice 
1 teaspoon grated lemon peel 
In a large mixing bowl, cream the butter, shortening and sugar until light and 
fluffy, about 5 minutes. Add eggs, one at a time, beating well after each 
addition. Stir in lemon peel and extract. Combine the flour, salt and baking 
powder; gradually add to creamed mixture alternately with milk. Beat just until 
combined. Pour into a greased 10-in. fluted tube pan. Bake at 350° for 70 
minutes or until a toothpick inserted near the center comes out clean. Cool for 
10 minutes before removing from pan to a wire rack to cool completely. In a 
small mixing bowl, combine the frosting ingredients; beat until smooth. Spread 
over top of cake. Yield: 12-16 servings.
~~~***Rhonda G in Missouri***~~~

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