Dutch Pound Cake

1. 1

   With a wire whip, cream butter and shortening until fluffy, then add 1/2 the sugar and cream together on medium speed of mixer.

2. 2

   Add the salt, baking powder and lemon extract and mix well, then stir in the rest of the sugar and beat well on medium. Gradually add eggs, 2 at a time, blending well after each addition.

3. 3

   Add the flour and gently mix until well blended.

4. 4

   Pour in milk and mix at slow speed until incorporated (approximately 1 minute).

* Per serving · 4 servings · Values may vary.

No additional tips available.