Coconut Raisin Pound Cake
|Butter||1⁄2 Cup (8 tbs), softened|
|Lemon peel||1⁄2 Teaspoon, grated|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Lemon juice||2 Tablespoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Flaked coconut||3⁄4 Cup (12 tbs)|
|Light raisin||1⁄2 Cup (8 tbs)|
Using electric mixer cream butter and peel.
Slowly add granulated sugar; cream till light, about 6 minutes.
Beat in lemon juice and vanilla.
Add eggs, one at a time; beat 1 minute after each.
Stir together flour, baking powder, and 3/4 teaspoon salt; add to creamed mixture alternately with milk.
Beat well after each addition.
Stir in coconut and raisins.
Grease bottom only of 8 1/2x4 1/2x2 1/2-inch loaf pan; turn in batter.
Bake at 325°, 1 hour 20 minutes.
Cool; remove from pan.
Wrap; store overnight.
Dust with sifted powdered sugar, if desired.