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Lemon Pound Cake I

By: Suzanne Stull

"Very light pound cake. Tastes just like Sara Lee's!"

Rate/Review | Read Reviews (14)

What to Drink?
	Port
	Coffee

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 - 9 x 5 inch loaf pan

Ingredients

1 cup unsalted butter
3/4 cup white sugar
3 eggs
1 cup cake flour
2 tablespoons dry milk powder
1 tablespoon corn syrup
1/2 lemon, juiced
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/4 teaspoon ground mace (optional)

Directions

Allow butter to reach room temperature. Cream sugar and butter together until light and fluffy. Add eggs one at a time and mix well. Add in flour, powdered milk, and corn syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg and mace. Make sure everything is well blended, and pour into a greased loaf pan.
Bake at 325 degrees F (165 degrees C) for 45 minutes, checking for doneness by inserting a toothpick and seeing if it comes out clean. You almost want to underbake this.