Lemon Pound Cake - cooking recipe

Ingredients

1 box powdered sugar
3 sticks regular margarine (may substitute 2 sticks butter and 1 stick margarine)
6 eggs
3 c. plain flour
3 Tbsp. canned cream
1/2 tsp. salt
2 tsp. lemon rind
2 tsp. lemon juice

Preparation

Cream powdered sugar and margarine until light and creamy. Add eggs, one at a time; beat well after each addition.
Combine salt with flour.
Add 1/3 of flour with 1 tablespoon canned cream, 1/3 of flour with 1 tablespoon canned cream and 1/3 of flour with 1 tablespoon canned cream, beating well after each addition.
Add lemon rind and juice.
Bake 1 to 1 1/2 hours at 300\u00b0 to 325\u00b0 in tube pan sprayed with Pam.