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Southern pound cake recipe

Grandma Wilson’s Pound Cake Recipe

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Cook Time 1 hour
Servings 16 people

Ingredients
  

  • 1 cup 2 sticks butter (at room temperature)
  • ⅓ cup Crisco
  • 3 cups sugar
  • 3 cups all purpose flour like White Lily brand
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon extract
  • ¼ teaspoon almond extract
  • 1 cup milk at room temperature
  • 6 eggs at room temperature

Instructions
 

  • Morning of baking, place milk, eggs, and butter on the counter to come to room temperature. If you forget or want to bake early, you can warm the milk in the microwave for 20-30 seconds, put the eggs in warm water, and carefully soften butter in microwave. You just don’t want to melt the butter!
  • Preheat oven to 325 degrees.
  • Cream butter, Crisco, and sugar in mixer until light and fluffy. This may take a few minutes. It will become a pale yellow color.
  • While butter and sugar are mixing, grease a bundt pan with crisco. Then flour to cover all of area you just crisco’d. Fill in any missed spots with more crisco to ensure the cake doesn’t stick.
  • Measure and sift flour and baking powder.
  • Add vanilla, almond, and lemon extract.
  • Alternate mixing flour and milk into the creamed butter and sugar until completely mixed.
  • Add one egg at a time mixing for 20ish seconds between each egg until all are incorporated.
  • Pour batter into your greased and floured bundt pan.
  • Bake for 1 hour. You don’t want the cake to be gooey/jiggly on top but a little soft batter isn’t a bad thing in my opinion!

Notes

For a chocolate variation, add ¼ cup cocoa powder to the flour mixture and use ½ cup crisco. Adjust vanilla, almond, and lemon extract amounts to your liking.