Growing up my Grandma and my Mother both would make this pound cake. They would do variations of it with lemon, or almond extracts and sometimes would split the batter and mix cocoa into half for a marbled cake. Whatever they made it was always so good with milk.
Mother's Favorite Poundcake
3 1/2 Cups Plain Flour
1/2 tsp Baking Powder
3 Cups Sugar
1 Cup Shortening
1 Stick Butter
1 Cup Milk
1 tsp. Any Flavor Extract (almond. vanilla, lemon)
Grease pan with shortening and flour.
Preheat over to 325.
Cream sugar, shortening and butter together until blended. Then add everything else but the eggs and blend until smooth and creamy. Add one egg at a time and beat well before adding the next egg. Once all eggs are incorporated into the mix transfer to a large bundt pan.
Bake for 90 minutes. (I cook it just a few minutes less than that)
Remove from oven and cool in pan for 20 minutes.
Place on plate and allow to cool.
Cut, serve and enjoy!
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