There is something both classic and magical about pound cake. It’s not too sweet but perfectly satisfying. It’s dense and light at the same time, subtle in its flavors but big in memories. It’s like a blank canvas open for ice cream and toppings for dessert, great for toasting and smearing with your favorite jam for breakfast. But there is something about that intensely sweet crusty layer at the top of the cake that just barely separates, that’s magical.
Our family has been making pound cake for various holidays forever and I have only known, my great great Aunt Lene’s recipe. We made it this year for Thanksgiving and it goes a little like this...
½ cup of shortening
½ cup butter
2 ¾ cup sugar
1 teaspoon vanilla
1 teaspoon lemon
1 cup milk
3 cups flour
Preheat oven to 325 degrees. Grease and flour tube pan.
Cream shortening and butter with the sugar, mix in eggs one at a time. Add in lemon and vanilla extract. Starting with milk, alternate the milk and flour. Beat well after each addition.
Pour batter in the prepared pan, and bake for at least one hour.
Cool in the pan on a wire rack. And remove once the pan is comfortable to handle.
Then slice and enjoy at your leisure.
Toppings or not, this recipe is delicious. Does your family have an old school pound cake recipe that has been passed down for generations?