Title: Charlies Favorite Pound Cake
Categories: Cake
Yield: 12 Servings
| CAKE |
| 1 | c | SHORTENING |
| 1 1/2 | c | SUGAR |
| 1 | ts | LEMON EXTRACT |
| 1 | ts | BUTTER EXTRACT |
| 1 | ts | ALMOND EXTRACT |
| 2 1/4 | c | SIFTED FLOUR |
| 1/2 | ts | SALT |
| 2 | ts | BAKING POWDER |
| 2/3 | c | MILK |
| 4 | | EGGS |
| 2 | tb | BUTTER |
| ICING |
| 1/2 | c | BUTTER |
| 1/2 | c | POWDERED SUGAR |
| 3 | tb | MILK (2 TO 3 T. ) |
IN A LARGE BOWL CREAM SHORTENING, BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY.
STIR IN LEMON, BUTTER AND ALMOND EXTRACTS. SIFT FLOUR THEN RESIFT WITH SALT
AND BAKING POWDER. ADD FLOUR TO SUGAR MIXTURE ALTERNATING WITH MILK. BEAT
TIL SMOOTH AFTER EACH ADDITION. ADD EGGS 1 AT A TIME BEATING WELL AFTER
EACH EGG. THOROUGHLY BEAT ENTIRE MIXTURE BEFORE POURING INTO A GREASED AND
FLOURED 10 INCH TUBE PAN. BAKE AT 350 DEG F. FOR 1 HOUR AND 25 MINUTES.
ICING: COMBINE 1/2 C BUTTER, POWDERED SUGAR AND ENOUGH MILK TO SO THAT
MIXTURE CAN BE EASILY DRIZZLED OVER CAKE.