Wonderful Pound Cake
|Shortening||3⁄4 Cup (12 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Grated lemon peel||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Milk||2⁄3 Cup (10.67 tbs)|
|Sifted cake flour||2 1⁄4 Cup (36 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Baking powder||1 Teaspoon|
|Confectioner's sugar||1 Cup (16 tbs) (Use As Needed)|
Stir the shortening to soften.
Gradually add sugar, and cream together until light and fluffy.(Beat about 3 minutes on medium speed of mixer.)
Add lemon peel and juice.
Add milk, and mix enough to break up creamed mixture.
Sift together flour, salt, and baking powder; add to creamed mixture, and mix until smooth (about 2 minutes on low speed of mixer).
Scrape sides of bowl often.
Add eggs, 1 at a time beating for 1 minute after each (low speed of mixer).
Beat additional 1 minute at end.
Scrape sides and bottom of bowl often.
Pour into greased 9 1/2x5x3 inch loaf pan.
Bake in slow oven (300Â°) about 1 hour and 20 minutes.
When thoroughly cool, sift confectioners' sugar over top of loaf.
Note: If desired, butter may be substituted for shortening.
When substituting, cut down the amount of milk to 1/2 cup.