My Own Orange (Lemon) Pound Cake

• 3 c. Gold Medal flour or 3 c. plus 6 Tbsp. cake flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 3 sticks butter (room temperature)
• 2 c. white sugar
• 5 jumbo eggs
• 1 Tbsp. (real) vanilla
• 1 c. liquid (fresh oranges and fresh lemons, squeezed)*
• grated lemon or orange rind

1. Sift together the flour, baking powder and salt.
2. In a large bowl, put the butter and white sugar; cream with an electric beater.
3. Add the eggs, one at a time, beating after each egg.
4. Add the vanilla; mix well.
5. Alternate the flour with 1 cup of liquid. Add the grated lemon or orange rind.
6. Beat well.
7. Pour into a 10-inch heavy Bundt pan or 13 x 9-inch aluminum pan (greased with butter).
8. Bake in a 350u0b0 oven for about 1 hour, or until done. Test with a toothpick.
9. When cool, this cake can be plain, sprinkled with powdered sugar or lightly frosted.

gold medal flour, baking powder, salt, butter, white sugar, jumbo eggs, vanilla, liquid, lemon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=832356 (may not work)