This recipe for 3 Egg Pound Cake, by Emily Hart, is from The Hart Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2/3 c shortening 1¼ c sugar 2/3 c milk 1 tsp lemon extract 2 c sifted flour 1 tsp salt ½ tsp baking powder 3 eggs
Cream shortening and sugar until light and fluffy. Add milk and extract an blend. Sift in dry ingredients and beat until smooth. Add eggs, one at a time and beat well after each addition. Pour into well greased loaf pan and bake at 300° 1 hour and 25-30 minutes, or until done.
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