California Lemon Pound Cake 1 cup butter, softened 1/2 cup shortening 3 cups sugar 5 eggs 1 tablespoon grated lemon peel 1 tablespoon lemon extract 3 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon baking powder 1 cup milk FROSTING: 1/4 cup butter, softened 1-3/4 cups confectioners' sugar Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ California Lemon Pound Cake cont. 2 tablespoons lemon juice 1 teaspoon grated lemon peel In a large mixing bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon peel and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined. Pour into a greased 10-in. fluted tube pan. Bake at 350° for 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small mixing bowl, combine the frosting Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008

	California Lemon Pound Cake ingredients; beat until smooth. Spread over top of cake. Yield: 12-16 servings. Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008