This is the pound cake recipe you've been waiting for and you didn't even know it! This is as pure and traditional as pound cake gets. Yes, I've enjoyed many sour cream and cream cheese pound cakes over the years. But, I will be bold enough to say that this pound cake would beat those pound cakes in a taste test. There, I said it! The recipe isn't named for my Mama although it should be. I've baked it for her many, many times over the years. It's her favorite and she's not willing to share it. She will hide it in the corner of the kitchen until everyone leaves. This beauty is from Paula Deen's The Lady and Sons Savannah Country Cookbook, copyright 1997.
Mama's Pound Cake
1/2 pound (2 sticks) butter, softened
1/2 cup Crisco shortening
3 cups sugar
3 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1 cup milk
1 tsp. vanilla
Preheat oven to 325 degrees. Cream butter and shortening together. Add sugar, a little at a time. Add eggs, one at a time, beating after each. Sift together dry ingredients and add to mixture alternately with milk, starting with flour and ending with flour. Add vanilla. Pour into a greased and floured tube pan and bake for 1-1/2 hours.
Finally, I'm ready to start the batter. Start with two sticks of softened butter.
Then, I gradually mix in the sugar, a little at a time.
Add the eggs one at a time.
The batter will be nice and fluffy and pale yellow.
Time to add the flour and milk. I start by adding one cup of flour and blending well. Then, I add a half cup of milk and blend well. I repeat the process one more time. Finally, I add the last cup of flour.
Adding the milk.
Is that pretty or what?
See! Easy as pie...or cake.
This cake doesn't need any adornment. It will have plenty of adoration though!