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Country Kitchen
February 1, 2013 Previous Recipe
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SUE’S CHICKEN SALAD
MOUNTAIN DEW SALAD
PENNE PRIMAVERA
GOURMET POTATOES
FOOLPROOF STANDING RIB ROAST
SWEET POTATO CRUNCH
WILD PLUM MUFFINS
WILD PLUM TEA
LEMON CHEESE POUND CAKE
LEMON CHEESE POUND CAKE

½ cup vegetable shortening
½ cup butter, softened
8 ounces cream cheese, softened
3 cups sugar
6 eggs, room temperature
4 teaspoons lemon juice
2 cups all-purpose flour
1 cup self-rising flour

In a mixing bowl, cream together shortening, butter and cream cheese. Add sugar and beat until fluffy. Add eggs one at a time, beating well after each addition. Add lemon juice and combine.
In a separate bowl, sift together flours. Slowly spoon small amounts of flour into batter with beater at low speed. When all flour is incorporated, beat at medium speed for four minutes. Pour into a greased and floured tube pan.
Place in a cold oven. Turn oven to 325F. Bake 1 hour 45 minutes.





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