I grew up in the South, in the 80s. As my kids would say, back in those days things were different. Rightfully so, things were different. One of the memories that sticks out in my mind is my grandmother’s pound cake that would be in her dining room every single time we went to her house. I never understood how these cakes multiplied year after year, but without fail, she had a pound cake in her house all the time.
As kids, we used to tease one of my cousins for always getting the biggest slice of cake he could all the time. I don’t think I could fully appreciate what the taste of the pound cake would mean to me as an adult when I was a kid. It was a normal part of my childhood. My grandmother loved to entertain and in good southern fashion when people dropped by you needed to have something to offer. Something sweet that left an impression on their taste buds and brightened their day.
As an adult, I love to entertain. When my kids were little I would always have something to offer their friends parents whenever they came to collect their children. The all-time favorite was this beautiful vanilla pound cake. Sometimes it was lemon. One time it was banana! I know! Crazy right. Banana nut pound cake. Maybe I’ll recreate it and share it on the blog one day.
Here are some things I’ve discovered about this recipe. While you dont have to make the kids be quiet and sit still for the hour and a half it needs to bake, you will need to be mindful of how you feel while you put the ingredients together. Grab everything before you begin the mixing process. This is a step by step situation. You want to avoid incorporating too much air into the cake batter. If you over mix it, it will most certainly have a wet center you can’t get rid of.
Focus on your feelings. This cake is to be baked with love. It is not to be rushed or throw together. Some pound cakes are “dump cakes” meaning you take a pound of sugar, pound of butter, pound of flour and some flavoring and dump it all in, mix and bake. This is not that kind of recipe.
Note about the Eggs
This recipe calls for Room temperature eggs. When I was little I can remember my mom leaving the eggs out to come to room temperature. In culinary school, I learned a faster more effective way to create the same thing. Put your eggs in a bowl of warm water at the beginning of this process. By the time you reach the point of needing to add them they will come to room temperature!
- 2 3/4 cup granulated sugar
- 1 cup (2 sticks) of butter (room temperature)
- 1/2 cup crisco (i prefer crisco sticks)
- 5 eggs
- 3 cups flour
- 1 cup can milk
- 2 tsp vanilla
- 1/2 tsp lemon
- Preheat oven to 300 degrees
- Cream butter, shortening and sugar until light and fluffy
- Add eggs one at a time beating after each *see notes*
- Alternate adding milk and flour.
- Add flavoring at the end and do not over mix
Pro Tip: To bring eggs to room temperature add them to a bowl of warm water for about 5 mins to increase their temp without changing the quality of the eggs.
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