Lemon Pound Cake

5 cups All-Purpose Cake Mix
1/4 cup vegetable shortening
1 cup sugar
1 cup milk
5 eggs
1/4 cup lemon juice
1 1/2 teaspoons lemon extract
1 teaspoon vanilla

Preheat oven to 350 degrees F.
Grease and lightly flour one 12-cup Bundt pan; set aside.
In a large bowl, combine cake mix, shortening and sugar. Beat with electric mixer. Gradually add milk and continue beating. Add eggs one at a time, beating well after each addition until batter is creamy. Beat in lemon juice, lemon extract and vanilla until well blended. Pour into prepared pan.

Bake 1 hour and 20 to 25 minutes, until wooden toothpick comes out clean when inserted in center. Cool on a rack 15 minutes. Remove from pan. Makes 12 to 16 servings.


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