Diana's Desserts - www.dianasdesserts.com

Grandma's Pound Cake

Servings: 1 (10 inch) bundt cake or 2 (8x4 inch) loaves
"This is a really good cake and it's good right by itself or with frosting. I have used a Caramel Frosting* on it and it's yummy!"........Pat

*Note: See Pat's recipe for Caramel Frosting under the "Guest Recipe Book" on this website, under the "Frosting, Toppings, and Sauces" category.

2 cups (4 sticks) butter
2 cups granulated sugar
3 1/2 cups all-purpose flour
8 large eggs
2 tsp. vanilla extract
1 tsp. lemon extract

1. Preheat oven to 325 degrees F. Grease and flour a 10-inch tube pan or two 8x4 inch loaf pans. Set aside.

2. Beat butter at medium speed with an electric mixer for about 2 minutes, or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating until yellow disappears and mixture is light and fluffy. Add the vanilla and lemon extracts, mixing well.

3. Gradually add flour to creamed mixture, mixing at low speed just until blended after each addition.

4. Pour into prepared pan(s) and bake for 1 hour and 20 minutes or until toothpick comes out clean. Cool in pan(s) on a wire rack for 10 minutes or so. Remove from pan(2) and let cool completely on rack.

Makes 1 (10 inch) Bundt Cake, or 2 (8x4 inch) loaves.

*Note from Diana's Desserts:
See Pat's recipe for "Caramel Frosting" under the "Guest Recipe Book" on this website, under the "Frostings, Toppings and Sauces" category.

Source: My Grandma
Submitted By: Pat
Date: December 9, 2002