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Recipes


Lemon Pound Cake By Pamela Leiding


1 1/2 cups butter, softened 3 cups granulated sugar • 5 eggs 3 cups all purpose flour 2 teaspoons lemon extract 1 teaspoon lemon zest • 3/4 cup lemon-lime soda


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Preheat oven to 325 degrees. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the remaining ingredients and beat well. Bake in a greased and lightly floured bread or bundt pan for about one hour. Cool for 20 to 25 minutes before removing from the pan.


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