Jane's Pound Cake
Recipe type: Dessert
Cuisine: Southern
This has become Mom’s go to pound cake recipe. She was served the cake at a training class for kindergarten teachers and after asking, was given the recipe. Over the 40+ years, she has tweaked and perfected the recipe. This cake has a light lemon flavor. It can easily be iced with a lemon icing, or you can sift ½ cup cocoa with the flour and create a delightful chocolate pound cake. “The flour you use can noticeably affect the appearance and texture of the finished cake,” she says. “I prefer cake flour over all purpose. It makes a more tender cake that rises higher.” If you use cake flour, check the cake on the early cook time to prevent over-baking. Cake flour batters can set faster. “Don’t open and close the oven until the cooking time has ended,” she warns. “And above all, don’t slam doors (this includes the oven and doorway). You don’t want to jar the cake during the cooking and cause it to fall. “
  • 2 sticks of butter softened
  • ½ cup Crisco
  • 3 cups of sugar
  • 5 eggs
  • 2 tsp. Vanilla
  • ¼ tsp. lemon extract
  • 3 cups cake flour
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1 cup of milk
  • (OPTION add ½ cup cocoa sifted into the flour and eliminate lemon extract for a chocolate pound cake. )
  1. Prepare tube pan by greasing the shortening and dusting with flour. Preheat oven to 325?.
  2. Cream softened butter, Crisco. Add in sugar slowly beating until mixture is pale in color, light and fluffy.
  3. Add eggs one at a time, mixing between each.
  4. Add flavorings.
  5. Sift flour, salt and baking powder (and cocoa if making a chocolate cake) and then remeasure to add exact amount to the cake.
  6. Divide the dry ingredients into 4 parts. Alternate adding one part flour and one part milk. Begin and end with flour.
  7. Pour batter into prepared pan and place in center of oven.
  8. Bake for 1 hour 15 minutes.
Recipe by Fayette Woman at https://fayettewoman.com/pound-cake-a-versatile-southern-staple/