My Best Pound Cake - cooking recipe

Ingredients
    1 stick butter
    2 sticks canola/oil oleo or sunflower oil oleo
    1/2 c. shortening
    1 (8 oz.) light cream cheese
    3 scant c. plain flour (White Lily)
    3 scant c. sugar
    6 large eggs
    1 Tbsp. each: almond and orange extracts
Preparation
    Have all ingredients at room temperature.
    Fork stir or use wire whisk to stir flour before measuring.
    Cream oleos, butter and shortening with sugar and cream cheese until light and fluffy. Add eggs two at a time with 1 cup flour and beat well.
    Add flavorings and beat until batter is creamy and fluffy.

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