Lemon Orchard Pound Cake

Name: Lemon Orchard Pound Cake
Yield: 10 - 12 servings
Ingredients: 3 1/2 cups (875 mL) Five Roses Cake and Pastry Flour; 1 tbsp (15 mL) baking powder; of salt; 1 1/2 cups (375 mL) butter softened; 1 3/4 cups (430 mL) sugar; 1 (250 mL) Break-Free Liquid Eggs* well shaken; 1 cup (250 mL) Milk; 1/4 cup (60 mL) Realemon Lemon Juice**; 1 tsp (5 mL) vanilla extract; Glaze; 1 cup (250 mL) icing sugar; 1/3 cup (80 mL) Realemon Lemon Juice**

This is the Lemon Orchard Pound Cake recipe.

Prep: 15 min
Cooking: 1 h 10

Yields 10 - 12 servings

Ingredients

3 1/2 cups (875 mL) Five Roses Cake and Pastry Flour
1 tbsp (15 mL) baking powder
of salt
1 1/2 cups (375 mL) butter softened
1 3/4 cups (430 mL) sugar
1 (250 mL) Break-Free Liquid Eggs* well shaken
1 cup (250 mL) Milk
1/4 cup (60 mL) Realemon Lemon Juice**
1 tsp (5 mL) vanilla extract
Glaze
1 cup (250 mL) icing sugar
1/3 cup (80 mL) Realemon Lemon Juice**

READY FOR REWARDS?

Preparation

Preheat oven to 325 °F (160 °C).

Butter a 10-in (25 cm) tube pan and coat evenly with flour.

In large bowl, stir flour with baking powder and salt. In another bowl, beat butter until fluffy. Add sugar and beat well. Add eggs and beat until well combined. In measuring cup, stir milk with lemon juice and vanilla extract. Alternating, add flour mixture and milk mixture to butter mixture in three additions. Beat well between additions.

Transfer batter to pan. Bake cake on lower oven rack for 70 minutes or until a tester inserted in center comes out clean. Cool in pan on a rack for 10 minutes.