Old Fashioned Pound Cake
Goes great with an antique teddy!
By: Nancy T On: Tue 27 of Oct., 2009 22:34 CDT expires: Tue 27 of Oct., 2020 22:34 CDT (367 Reads)
This recipe originally appeared in our Heirloom Bear workshop.
1 1/2 cups shortening
3 cups white sugar
1 cup milk
3 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons lemon extract
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 10 inch tube pan.
Sift together the flour and salt. Set aside.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Beat in the vanilla and lemon extract. Pour batter into prepared pan.
Bake for 90 minutes, or until a toothpick inserted into the cake comes out clean.
Allow to stand for 10 - 15 minutes. Turn out of pan to cool completely.
Serve with butter or jam.