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Lemon Pound Cake

Lemon Pound Cake
This recipe is from the Ritz Carlton Cooking School I went to back in August. I've been working my way through some of my favorite dishes at home, and this lemon pound cake was the first recipe I attempted. I loved the cake when we had it at cooking school, and I wanted to share it with Chicken Legs. The cake turned out fantastic! It tasted just like it did at cooking school. It had a great lemon flavor without being overwhelming. Lemon Pound Cake(Printable Recipe) 3 cups all-purpose flour1 Tbsp baking powder3/4 tsp salt3 cups sugar1 cup unsalted butter, room temperature1/2 cup shortening, room temperature5 large eggs1 cup whole milk6 Tbsp lemon juice1 lemon, zested Preheat oven to 350F Spray or butter and flour 2 loaf pans or one large Bundt pan. Sift flour, baking powder and salt into medium bowl. Using an electric mixer, cream together butter, shortening and sugar. Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture.

http://www.plainchicken.com/2011/10/lemon-pound-cake.html

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Supporting British Family Farms A teatime classic any day of the week – the citrussy sweetness goes down a treat with a good cup of tea. Ingredients 125g (4oz) Unsalted Butter150g (5oz) organic caster sugar200g (7oz) organic plain flour1 heaped tsp bicarbonate of soda3 organic eggs150g (5oz) Natural Yeogurt1 large organic lemon, zest and juicezest from the lemon in the icing For the icing:150g (5oz) icing sugar1 large organic lemon, juice onlywater to adjust consistency Method

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