Lemon Pound Cake

Yields:________
Total Time:________

Ingredients:

• ¹/₄ Teaspoon Salt
• ¹/₂ Cup Crisco
• ¹/₂ Teaspoon Baking Powder
• 1 Cup Whole Milk @ Room Temperature
• 1 Teaspoon Lemon Extract
• 1 Teaspoon Vanilla Extract
• 2 Sticks Margarine (1 Cup Butter) @ Room Temperature
• 3 Cups All-Purpose Flour
• 3 Cups Granulated Sugar
• 5 Eggs @ Room Temperature

Equipment:

• 10 Inch Round Cake Taker
• 12-14 Inch Serrated Cake/Bread Knife
• Baker's Joy Baking Spray
• Batter Spatula
• Bundt Pan
• Ceramic Dinner Plate
• Large Mixing Bowl
• Long Handle Wooden Spoon
• Measuring Cups
• Measuring Spoons
• Oven
• Oven Mitts
• Sifter
• Stand/Hand Mixer
• Stove

Pre-Preparation:

1. Lay out all ingredients/equipment 15 minutes prior to cooking/baking.
2. SIFT Flour, Baking Powder, & Salt together to create a "FBP&S Mixture" "Flour, Baking Powder, & Salt)

Directions:

1. Preheat oven to 350^oF.
2. In a large mixing bowl, with a mixer, mix margarine or butter, crisco, & sugar together until well blended.
3. Add in lemon, & vanilla flavorings.
4. Crack eggs into mixture 1 at a time, until batter is fluffy.
5. Then remove bowl from mixer.
6. Using a wooden spoon, add "FBP&S Mixture"(³/₄ Cup each time), & milk (¹/₃ Cup each time) in this order: "FBP&S Mixture", then milk, then "FBPS Mixture", then milk & repeat ending with "FBP&S Mixture" You will have to add the "FBP&S Mixture" 5 times, the milk 3 times.
7. Generously spray the inside of your pan.
8. Pour in cake batter.
9. Place cake on lower middle oven rack, this is the rack slot about one level above the baking element coil (bottom burner). Using oven mitts position Rack as necessary. You may have to remove all other racks for rack alignment to be achieved correctly.
10. Bake for approx. 60 minutes.
11. After baking let cake stand on stove for at least 15 minutes.
12. Then gently invert cake out of pan onto a ceramic dinner plate or other appropriate surface (i.e. round cake board) and cover.
13. Then pour Lemon Glaze over cake. Pour over cake thinly, back and forth.