Lemon Crunch Pound Cake

By MarieR

Trinity UMC Cook Book, Page 245

Ingredients

• 1 3/4 cup sugar
• 1 cup oil
• 2 cups cake flour
• 5 large eggs
• 1 teaspoon lemon flavoring
• To make cake flour: put 2 tablespoons corn starch into measuring cup; fill cup with unsifted all-purpose flour; Sift together 3 times. This equals 1 cup cake flour.

Preparation

Step 1

Cream sugar and oil together; Add eggs, one at a time, beating well after each addition. Add flavoring then add cake flour that has been sifted 4 times. Add in 4 parts.
Bake in a tube pan for 1 hour at 350 degrees.
Has a very crunchy top.