This is a classic pound cake recipe that was passed down from Isaac’s grandma. His dad grew up enjoying this perfectly moist, lemon pound cake and I’ve made it several times as a treat for Isaac. It’s certainly not an EBF recipe, but after posting about making the pound cake for Isaac around the holidays several people have asked for the recipe so I thought I would post it here for easy sharing. Enjoy!Print
- 3 cups sugar
- 1/3 cup vegetable shortening
- 1 cup (2 sticks) of butter
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 5 eggs, one at a time
- 3 cups flour*
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup milk
- Grease and flour a 9-inch tube pan or two 8-inch loaf pans.
- In a large bowl, cream together the sugar, butter and shortening until smooth. Beat in the eggs one at a time, then stir in the vanilla and lemon extract.
- Combine the flour, baking powder and salt; mix into the batter alternating with the milk just until blended. Pour into the prepared pan(s).
- Place in cold oven, set temperature to 325°F and bake for 1 hour and 20 minutes, or until a toothpick inserted into the middle comes out clean. Cool in the pan for at least 10 minutes before inverting onto a wire rack to cool completely.
- The original recipe calls for vegetable shortening. If you don’t want to use shortening I recommend cutting this out and using an extra 1/2 cup of butter, so 3 sticks total.
- For the flour, I used all-purpose but you can also use cake flour if you want the cake to be less dense.
Keywords: pound cake