Wednesday, November 30, 2016

Lemon Cream Cheese Pound Cake

 Lemon Cream Cheese Pound Cake  

 1/2 cup vegetable shortening
 1/2 cup butter, softened
 8 ounces cream cheese, softened
 3 cups sugar
 6 eggs, room temperature
 4 teaspoons lemon juice
 2 cups all-purpose flour
 1 cup self-rising flour                  


 1. In a mixing bowl, cream together shortening, butter and 
cream cheese. Add sugar and beat until fluffy. Add eggs one 
at a time, beating well after each addition. Add lemon juice 
and combine.

 2. In a separate bowl, sift together flours. Slowly spoon small 
amounts of flour into batter with beater at low speed. When all 
flour is incorporated, beat at medium speed for 3-5 minutes. 
Pour into a greased and floured tube pan. 

 3. Place in a cold oven. Turn oven to 325F. Bake 1 hour 45 minutes. 

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