We had a wonderful Easter dinner a few Sundays ago. We prepared all the traditional southern favorites, ham, green beans corn, creamed potatoes, macaroni and cheese, deviled eggs, ambrosia salad and pound cake for dessert.
As a kid I don’t remember thinking pound cake was all that special. It didn’t have fancy icing, maybe a glaze, but sometimes not even that.
Now that I’m an adult, or so they tell me, pound cake is one of my favorite desserts. No, it may not be fancy and I actually don’t even put a glaze on mine, but there’s something about it that just tastes like home.
The recipe I always make was given to my Mamma by her Aunt Grace. Both Mamma and Aunt Grace are no longer on this earth with us in body, but I sense their spirits always. And especially when I make this cake.
Great Aunt Grace’s Lemon Pound Cake
- 3 cups cake flour
- 3 cups sugar
- 6 eggs
- 1 1/2 cups Crisco
- 1 tsp baking powder
- 1 tsp salt
- 1 cup milk
- 3 tbsp lemon flavoring
Cream sugar and Crisco together. Add eggs one at a time. Add salt and baking powder to flour and sift together. Add flour mixture and milk to batter, alternating between the two and mixing until combined. Add flavoring. Bake at 325 degrees for 1 hour and 20 minutes.