Tnt-Lemon Pound Cake

Course : Cakes
Serves: 24
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2 1/2 Cups Sugar
1 cup Stick Margarine Or Butter* -- Softened
1 Teaspoon Vanilla Or Almond Extract
5 Large Eggs
3 Cups All-Purpose Flour**
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 cup Milk

Preparation / Directions:

1. Heat oven 350 degrees. rease bottom and side of angel food cake pan (tube pan), 10x4-inches , 12 cup bundt cake pan or 2 loaf pans, 9x5x3-inches, with shortening;lightly flour. 2. Beat Sugar, margarine, vanilla and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. beat on high speed 5 minutes, scraping bowll occasionally. Mix flour, baking powder and salt. Beat flour mixture into sugar mixture alternately with milk on low speed. Spread in pan. 3. Bake angel food or bundt pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean . Cool 20 minutes; remove from pan(s) and place top side up on wire rack. Cool completely. *spreads with a least 65% vegetable oil can be substituted. **Do not use self rising flour in this recipe LEMON POUND CAKE: Substitute 1 teaspoon lemon extract for the vanilla. Fold 1 tablespoon grated lemon peel into batter.


Nutritional Information:

101 Calories (kcal); 1g Total Fat; (10% calories from fat); 1g Protein; 21g Carbohydrate; 40mg Cholesterol; 59mg Sodium

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