Best Lemon Pound Cake - cooking recipe

Ingredients

3 1/2 c. plain flour
3 c. sugar
6 eggs, room temperature
1 c. milk
1/2 tsp. baking powder
1/4 tsp. salt
2 sticks butter or margarine, soft
1/2 c. Crisco
2 Tbsp. plus 1 tsp. lemon extract
1 tsp. almond extract

Preparation

Cream sugar and margarine and Crisco.
Add eggs one at a time, beating
well
after each addition.
Add milk and sifted (flour, baking
powder
and
salt) alternately.
Add lemon and almond extracts.
Bake at 325\u00b0 for 1 hour and twenty minutes or until cake
test\tproves\tdone.
Let cool 5 minutes in greased tube pan before turning out.