Many memories of my grandmother revolve around food. Her fried chicken, vegetable beef soup, mustard greens, pecan pie, and especially her pound cake. I have to say that her pound cake is like none other. It has the perfect crumb with a slightly textured crust.
The featured image is my grandmother’s actual recipe in her handwriting with a few edits. I also added some clarity to the recipe below that she forgot to note in the recipe.
I know this recipe does not fit into my normal plant-based vegan and vegan recipes, but I wanted to share this recipe with the world in her memory.
Old Fashioned Pound Cake
- 3 cups sugar (My grandmother always used Domino Granulated Sugar.)
- 1 cup shortening
- 6 eggs, separated and at room temperature
- 2 tsp lemon extract
- 3 cups sifted flour (My grandmother always use Swans Cake Flour.)
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup buttermilk
- In a large bowl, blend sugar and shortening until light and fluffy.
- Add egg yolks one at a time and beat well after each.
- Add lemon extract.
- In a separate bowl, sift dry ingredients together (flour, salt, and baking soda).
- Alternate mixing dry ingredients and the buttermilk into the larger bowl with blended sugar and shortening. Begin mixing by starting with the dry ingredients and be sure to end with the dry ingredients as well.
- In another bowl, beat egg whites until stiff.
- Carefully fold egg whites into batter.
- Pour batter into a well greased and floured 10-inch tube/bundt pan.
- Place cake in a cold oven on the bottom rack. The over should NOT have been preheated.
- Turn oven on at 350 degrees and bake for 1 hour and 10 minutes.
Once done cooking remove from oven and allow to cool. To remove from pan take a knife around the inner and outer circle edges. Place plate or serving dish on top of the pan, then turn pan over quickly.