NVDAILY.COM | Reader Recipes
Posted October 22, 2008 | Leave a comment
Sugar-Box Pound Cake
1 ½ c. butter or margarine, room temperature
In large bowl, beat butter. Gradually beat in sugar until mixture if light and fluffy. At medium speed beat in eggs, one at a time, for 1 minute after each addition; beat in flour in about four additions, until blended each time. Beat in vanilla and lemon juice. Turn into a greased and floured 10 inch tube pan. Bake in a preheated 350 degree oven until a cake tester inserted in the center comes out clean - about 1 hour. Place cake in pan on rack to cool for about 5 minutes; loosen edges and turn out on rack; leave bottom side up and cool completely. Thinly slice the cake the first day it is baked and serve "as is" or with fruit. After storage, the cake will be drier, so cut the slices fairly thick, toast and embellish as you like.
Doris N. Click
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