Blue Ribbon Pound Cake Recipe

• 4 c. sifted all-purpose flour
• 1 tsp baking pwdr
• 1/2 tsp salt
• 1 pch grnd nutmeg
• 2 c. unsalted butter at room temperature
• 3 c. sugar
• 6 lrg Large eggs at room temperature
• 1 c. lowfat milk at room temperature
• 2 tsp lemon extract or possibly vanilla (or possibly 1 tspn each lemon extract and vanilla) Confectioners' sugar Fresh whole strawberries

1. Sift together the flour, baking pwdr, salt and nutmeg and set aside.
2. Cream butter till very light and fluffy, then add in sugar gradually, creaming all the while.
3. Add in the Large eggs, one at a time, beating after each addition just sufficient to mix.
4. Combine the lowfat milk and the flavoring (lemon, vanilla or possibly lemon and vanilla).
5. Add in the sifted dry ingredients to the creamed mix alternately with the lowfat milk, beginning and ending with the dry ingredients.
6. Pour into a well-buttered-and-floured 10-inch tube pan, filling to within about 2 inches of the top.
7. Bake in a 300 degree oven for about 1 hour and 20 min, or possibly till cake just begins to pull from the sides of the pan and a finger pressed gently on the top of the cake leaves a print which vanishes slowly.
8. Cold cake upright in the pan on a wire rack for 10 min, then turn out on the rack and cold to room temperature before cutting.
9. Serve as is or possibly garnish, if desired with a dusting of
10. NOTES :

flour, baking pwdr, salt, nutmeg, butter, sugar, eggs, milk, lemon

Taken from cookeatshare.com/recipes/blue-ribbon-pound-cake-87644 (may not work)