Lemony pound cake
Contributed by the American Egg Board
| INGREDIENTS | LBS. | OZS. | METHOD |
| Butter, softened | 3 | Mix on second speed until creamed. | |
| Baker’s sugar (fine granulated) | 4 | ||
| Liquid whole egg, frozen (thawed) or refrigerated | 3 | 8 | Add gradually. |
| Cake flour | 4 | Combine. | |
| Baking powder | 1.2 | ||
| Salt | 1 | ||
| Milk | 2 | Combine. Add to sugar/egg batter alternately with flour mixture. Do not overmix. |
|
| Lemon extract (or vanilla) | 2 | ||
| Lemon peel, grated | 0.25 |
INSTRUCTIONS
Portion 2 lbs. 1.5 ozs. into eight prepared loaf pans.
Bake at 355°F for 55 to 60 minutes, until done.
Cool before removing from pans.
Yields eight loaves
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