Pumpkin Pound Cake by Diane Lovetobake

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Great tasting light moist pound cake....
3 cups all-purpose flour
4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine your choice
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 cup cooked canned mashed pumpkin
1 teaspoon lemon extract
1/2 cup milk
1 cup chopped your choice
Put flour and all dry ingredients in a bowl and stir set aside
Cream butter, slowly add granulated sugar till smooth add brown sugar till combined light fluffy.
Add one egg at a time till smooth, blend in pumpkin and lemon extract.
Total beating time 10 minutes
Add dry ingredients slowly with milk till smooth and creamy.
Stir in his if used
Pour batter in a greased and dusted 10 " tube pan
Bake at 325 for 1 hour 20 minutes check cake around 1 hour 10 minutes all oven set up differently. Check with cake tester or toothpick till comes out clean in center of cake. Top showed spring back when done.
Once baked place on cooling rack for 10 minutes
Optional : Make a sugar glaze with powder sugar and milk or water to desired thickness. Or you can sprinkle powder sugar on top or leave it plain.......