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Mama Gunn's Pound Cake

"This prized recipe became surprisingly well known in Eden, North Carolina. My wonderful-grandma will hang-out me forever for making this public, but it's too top to preserve to myself."

Ingredients :

• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup butter
• 1 cup shortening
• 3 cups white sugar
• 6 large eggs
• three/four cup milk
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract

Instructions :

Prep : 15M	Cook : 12M	Ready in : 2H45M

• Preheat oven to 325 tiers F (one hundred sixty five degrees C). Grease and flour a 9-inch fluted tube pan (which includes a Bundt(R)).
• Mix flour, baking powder, and salt collectively in a bowl; sift the flour combination twice right into a separate bowl. Cream butter, shortening, and sugar in another massive bowl until smooth; stir eggs and milk into creamed mixture until very well blended.
• Gradually mix flour into moist ingredients to make a smooth batter; stir lemon and vanilla extracts into batter. Continue blending until no sugar granules are visible. Pour batter into prepared tube pan.
• Bake in the preheated oven until pinnacle is springy and cake is set in the center, about 90 mins. Let cake cool within the pan till sides break free pan; turn out onto a rack to complete cooling.

Notes :

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