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LEMON POUND CAKE

For moist and delicious pound cakes, put them into a “cold oven” to bake.  Works every time!  (I learned this from my Grandmother Jackson many years ago!  It works every time!)  

  • 1 cup shortening
  • 2 cups sugar
  • 4 eggs
  • 3 cups self-rising flour
  • 1 cup milk 
  • 1 Tablespoon lemon extract flavoring 

Beat shortening and sugar for 10 minutes.  (If using a stand mixer, stop and scrape down the sides periodically).  Add eggs one at a time.  Slowly add the flour and milk, starting and ending with the flour.  Now add flavoring.  Grease and flour a bundt or tube pan and bake in a NON preheated 350 degree oven for about one hour.  50 minutes is usually enough for my oven, but each oven is different.