Pastel Pound Cake

Ingredients:


2 1/2 stick butter, softened
2 1/2 c granulated sugar
5 large eggs
1 1/2 tsp vanilla extract
1 tsp lemon extract*
4 1/2 c all purpose flour
1 1/2 Tbsp baking powder
1/2 tsp salt
1 1/2 c milk
8-10 drops red food coloring
6-8 drops green food coloring
4-6 drops yellow food coloring
* I prefer using almond instead of lemon extract

Directions:


1 BEAT butter at medium speed with an electric mixer until creamy; gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Stir in vanilla and lemon extracts.


2 COMBINE flour, baking powder and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.


3 Grease well and then dust with flour a 10" tube pan.


4 DIVIDE batter into 3 portions. Tint each a different color, beating each portion at low speed just until blended. Pour "PINK" batter into a greased and floured 10" tube pan. Now Spoon "GREEN" batter over the pink and "YELLOW" batter over the green. This step is very important. You ask why? I don't know but that's what the recipe stated.


5 BAKE at 325 degrees in a preheated oven for approximately 1 hour and 15 to 30 minutes. Cool in pan on a wire rack for 10 minutes; remove from pan and cool completely on rack. I bake mine for the 1 hour and 30 minutes.

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