Old Fashioned Pound Cake Xwcg89a Recipe**

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Old Fashioned Pound Cake ** Xwcg89a Ingredients

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1 1/2 cup butter or margarine, soften
3 cup sugar
1 tbsp vanilla
1 tsp lemon extract
1 tbsp fresh lemon juice
1 tsp grated lemon rind
6 eggs
3 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup evaporated milk

A Recipe for
Old Fashioned Pound Cake ** Xwcg89a

When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking.
Elayne Boolser

Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

This Old Fashioned Pound Cake ** Xwcg89a recipe is one of many in our Dessert Category.

Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.

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This is a recipe for Old Fashioned Pound Cake ** Xwcg89a from the recipe cookbook of Recipes-to-go (Dessert)

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Anyhow, the hole in the doughnut is at least digestible.
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If the headache would only precede the intoxication, alcoholism would be a virtue.
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After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps.
Miss Piggy

Old Fashioned Pound Cake ** Xwcg89a

“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.”
Art Buchwald

Old Fashioned Pound Cake ** Xwcg89a Directions

Heat oven to 325F. Grease and flour 10-in tube pan. Beat butter in
large mixing bowl until light and fluffy. Add sugar 1/3 cup at a
time, creaming well after each addition. Stir in vanilla, lemon
extract, huice and rind. Add eggs, one at a time, blending well after
each addition. Sift together flour, baking powder and salt; add to
creamed mixture alternately with milk. Stir thoroughly after each
addition. Pour into prepared pan. Bake until wooden pick inserted in
center comes out clean. 70-80 minutes. Cool 20 minutes; remove from
pan.

Serves: 10

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