Country Pound Cake

This pound cake, baked in a fluted tube pan, is made with butter, oil, sugar, flour, eggs, milk and three kinds of extracts--vanilla, almond and lemon.

Ingredients:

• 2 sticks room temp salted, sweet cream butter
• 1/4 cup vegetable oil
• 3 cups granulated sugar
• 3 cups all purpose flour
• 1/2 tsp salt
• 5 large eggs
• 1 cup milk
• 1 tbsp vanilla extract
• 1/2 tbsp almond extract
• 1/2 tsp lemon extract

Directions:

Preheat oven to 300. Grease 10" Bundt pan and lightly flour. Cream butter. Slowly add oil and sugar. Scrape sides and bottom of bowl. Beat till moderately fluffy. While beating at medium-low speed, slowly add alternating flour mixed with salt, eggs (one at a time), and milk mixed with all 3 extracts. Beat at medium speed for about 2 minutes. Pour into bundt pan and bake @ 300 for approx 1 hr and 25 min. Set on rack to cool for 15 minutes and turn upside down on cake plate.

Number of Servings: A bunch! Depends on how you cut it!

Notes from the Cook: Remove the little hard/white piece from the egg. Use pure, not imitation, extract. Put the top cover on cake plate within 30 minutes of inverting the cake onto plate to lock-in moisture.