Italian Pound Cake

Photo by Stephanie Knewasser

From the kitchen of AnnMarie Barkwell

Cream together:

1/2 c shortening*

2 c sugar

4 eggs

Add:

3 c flour

4 tsp baking powder

1 tsp salt

1 1/2 c milk

2 tsp lemon extract

Beat together.

Pour into a greased tube pan.

Bake @ 350 for 1 hour.

* I use canola oil instead of shortening now.

I think it’s more moist.

NOTES

  • I use 4 tsp lemon extract. -Agnes