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>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.

SERVINGS: 12-16CATEGORY: Dessert METHOD: BakedTIME: 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 
Directions: 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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