Mom's Pound Cake
|Flour||3 1⁄2 Cup (56 tbs)|
|Baking soda||1 Teaspoon|
|Butter||1 1⁄4 Cup (20 tbs), softened|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Sugar||3 Cup (48 tbs)|
|Milk||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Lemon extract||1 Teaspoon|
Sift the flour, baking soda and salt three times and set aside.
Cream the butter, vegetable oil and sugar in a mixing bowl until light and fluffy.
Add the eggs 1 at a time, beating well after each addition.
Add the flour mixture to the sugar mixture alternately with the milk, mixing well after each addition, starting and ending with flour mixture.
Mix in the vanilla and lemon extracts.
Pour the batter into a tube pan that has been greased and lined with waxed paper on the bottom only.
Bake at 325 degrees for 1 hour and 15 minutes.
Loosen the cake from the side of the pan.
Cool in the loosened pan for 20 minutes.
Invert onto a serving plate.