Mom-Mom’s Lemon Pound Cake

First I have to tell you that as a general rule I personally hate pound cake.  They are usually way too dry for me and kind of tasteless.  However my grandmother’s pound cake is moist and tasty, and I can’t get enough of it.  I have found that the key to this recipe is getting good extracts (www.watkinsonline.com/jenniferc-cherylm) and a good quality soy milk.

½ Cup Margarine (Blue Bonnet Light)
⅓ Cup Shortening
5 Eggs
½ Teaspoon Salt
½ Teaspoon Baking Powder

1 Teaspoon Vanilla Extract (Watkins)
1 Teaspoon Lemon Extract (Watkins)
1 Cup Soy Milk (Silk)
3 Cups Flour
3 Cups Sugar

Blend margarine and shortening until soft.  Add eggs and sugar – Beat well.
Add baking powder and salt – beat until very fluffy.  Add vanilla and lemon.
Alternate additions of flour with portions of soy milk, mixing well between additions.
Bet until very fluffy.  Pour into prepared tube or bundt pan.  Place in cold oven, then bake at 350°F for 1½ hours or until done to the touch.

VARIATIONS:
Any flavor may be substituted for the lemon – orange, almond and vanilla all work well.

I would not frost this cake though.  It comes out too sweet for most.

Below is the estimated nutritional information for 16 generous slices:

Nutrition Facts
Amount per serving
Calories:	346.2 kcal
Water	29.73 g
Carbohydrate* (64%)	56.4 g
Protein (6%)	5.12 g
Total Fat (30%)	11.58 g
Monounsaturated	4.9 g
Polyunsaturated	3.22 g
Saturated	2.58 g
Cholesterol	66.09 mg
Dietary Fibre	0.83 g
Alcohol (0%)	0 g
Vitamins
Vitamin A	422.43 IU
Thiamin	0.21 mg
Riboflavin	0.21 mg
Niacin	1.43 mg
Pantothenic acid	0.41 mg
Vitamin B6	0.05 mg
Folate	52.75 mcg
Vitamin B12	0.39 mcg
Vitamin C	0.01 mg
Vitamin E	1.65 mg ATE
Minerals
Calcium	27.76 mg
Iron	1.57 mg
Magnesium	11.11 mg
Phosphorus	67.67 mg
Potassium	68.36 mg
Sodium	118.87 mg
Zinc	0.4 mg
Copper	0.07 mg

*	Note: USDA factors are used in calculating certain foods and do not necessarily follow the “4-4-9″ method. Percentages may not always add up to 100.
	Data source: USDA Nutrient Database, R17