This pound cake with evaporated milk is a wonderfully moist dessert. I have tried countless recipes, but this one is undoubtedly the best!
Ingredients
- margarine: 1 cup
- shortening: 0.5 cup
- white sugar: 3 cups
- eggs: 5 piece
- ½ cups all-purpose flour: 2 piece
- self-rising flour: 0.5 cup
- evaporated milk: 1 cup
- lemon extract: 1 Tbsp
- vanilla extract: 0.5 tsp
Metric Conversion
Stages of cooking
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Don't preheat the oven. Grease and flour a 10-inch tube or Bundt pan. Sift together the all-purpose flour and self-rising flour; set aside.
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In a large bowl, cream together margarine, shortening, and sugar until light and fluffy. Beat in eggs one at a time. Then beat in flour mixture and milk, mixing just until incorporated. Finally, stir in lemon extract and vanilla.
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Pour batter into a 10-inch tube or Bundt pan. Place cake in a cool oven and set the oven to 350 degrees F (175 degrees C). Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
