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Western Poundcake

List of Ingredients




3 sticks softened butter or margarine
1 (1-pound) box confectioners' sugar
6 eggs at room temperature
1 confectioners' sugar box filled with sifted flour
1 teaspoon lemon juice
1 tablespoon vanilla


Preheat oven to 325 F. Grease and flour tube or Bundt pan. Cream butter or margarine. Add confectioners' sugar. Beat until fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour gradually to batter. Add lemon juice and vanilla and mix well. Pour into pan. Bake for 1 hour or until toothpick inserted in middle comes out clean. Cool for a few minutes, then invert. Serve plain, sprinkled with confectioners' sugar or with fresh fruit or ice cream. Makes 16 servings.

Note: For Amber Western Poundcake, use brown sugar instead of confectioners' sugar.

PER SERVING: Cal 295 (57% fat) Fat 19 g (13 g sat) No fiber Chol 115 mg Sodium 149 mg Carb 29 g Calcium 9 mg



Recipe