I've been using this recipe for 20+ years. It's the best!! Moist Old-Fashioned Pound Cake 3 ½ cups cake flour (sifted) (I use Swans Down or Softasilk) 3 cups sugar 2 sticks butter or margarine 1 cup Crisco (shortening) 1 cup milk 5 large eggs 1 tsp. vanilla extract 1 tsp. lemon extract Blend sugar, butter and Crisco together with mixer. Add flour and milk alternately blending mixture well. Add eggs, one at a time, and mix thoroughly. Add vanilla and lemon extract and mix again. Grease and flour 9 inch tube pan, add batter and bake at 325 degrees for 1 ½ hours. DO NOT OPEN OVEN.

 

 

 

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I've been using this recipe for 20+ years. It's the best!!

Moist Old-Fashioned Pound Cake

3 ½ cups cake flour (sifted) (I use Swans Down or Softasilk)

3 cups sugar

2 sticks butter or margarine

1 cup Crisco (shortening)

1 cup milk

5 large eggs

1 tsp. vanilla extract

1 tsp. lemon extract


Blend sugar, butter and Crisco together with mixer. Add flour and milk alternately blending mixture well. Add eggs, one at a time, and mix thoroughly. Add vanilla and lemon extract and mix again.

Grease and flour 9 inch tube pan, add batter and bake at 325 degrees for 1 ½ hours. DO NOT OPEN OVEN.

Charlotte Martin Little shared Peggy Barker's photo.