POUND CAKE
All ingredients should be at room temperature before mixing.
3 cups all-purpose flour
1 tsp. baking powder
1 cup butter
1/4 cup shortening
3 cups sugar
5 eggs
1 cup milk
2 Tbl vanilla extract
1 tsp. lemon extract
1 tsp. orange extract
Glaze
1/4 cup butter
1/4 cup milk
1 cup powdered sugar
Yield: 12 servings
Do not preheat oven
Temperature: 350˚F/177˚C
Bake Time: 1 1/2 hours
Combine flour and baking powder in a separate bowl to create
flour mixture and set aside.
Attach Beaters and cream together butter, shortening, and sugar on
Speed 3 for 3 minutes. Continue beating and add the eggs one at a
time alternating them with the flour mixture, beating on Speed 7
after each addition. Add remaining ingredients and beat together
on Speed 5 for 2-3 minutes. Pour batter into greased and floured
10-inch tube pan. Tap pan on countertop several times to elimi-
nate air bubbles. Bake as directed and allow to cool.
For glaze, melt butter over low heat. Add milk and stir in pow-
dered sugar. Continue heating until slightly thickened. Drizzle over
cake.
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