Except for adding a little almond extract for additional flavor, I baked the cake just as directed, and, for whatever reasons, it turned out beautifully. I do like to think that this is what a Southern pound cake tasted like a century or more ago.
Makes 10 to 12 servings
INGREDIENTS:
- 3 cups sugar
- 2 sticks butter, softened
- 8 tablespoons vegetable shortening
- 5 large eggs
- 3 cups all-purpose flour
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon fresh lemon juice
INSTRUCTIONS:
- Grease a 10-inch tube pan with butter and set aside. In a large mixing bowl, cream together the sugar, butter, and shortening with an electric mixer, then add the eggs one at a time, beating till well blended. Alternately, add the flour and milk and beat till the batter is smooth. Add the two extracts and the lemon juice and mix till well blended.
- Scrape the batter into the prepared pan and place in the center of the oven. Heat the oven to 325°F and bake till a cake tester or knife blade inserted in the center comes out clean, about 11 ⁄2 hours. Turn the cake out onto a rack and let cool completely.
