>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.
TIME: Prep: 15 min. Bake: 70 min. + cooling
1 cup butter, softened
1/2 cup shortening
3 cups sugar
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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