LEMON POUND CAKE (Maureen’s)

Preheat oven to 275°. Mix 3 sticks softened margarine, 3 c. sugar, 5 eggs, 1 t. vanilla, 1 t. almond extract and 2 T. lemon extract. Add 3 c. flour, alternately with 7/8 c. ginger ale. Pour into 2 greased and floured (9x5 inch) loaf pans or a (10 inch) tube pan. Bake 1 hour 45 minutes (or 1 hour 15 minutes at 325°). Sprinkle with powdered sugar if desired. Freezes well.

Recipe for lemon pound cake is published in our September, 2008 Menu Minder, Issue #299.