Grandma's Pound Cake (Lemon)
| 5 eggs | 3 c sugar |
| 3 c flour (Swan's down cake flour almost 1/2 of a 2lb box) | |
| 1/2 lb butter (2 sticks) |
1/2 c Crisco |
| 3 T lemon extract (1 fl oz bottle) | 1 t vanilla flavoring |
| 1/2 t baking powder | 1 c milk |
Instructions
(high altitude changes = [ - 2T fat, + 1 egg, + 1/2 t baking pd, + 25 degrees, bake time 50 min] these changes worked great!)
Cream sugar, butter and Crisco until fluffy. Add one egg at a time beating after each addition, then alternate milk and flour beating with each addition, then add flavoring, beat well. (when you cream the butter and sugar, grandma said you may have to mix it with your hands at the start) Pour into a tube pan that's been greased and floured. Put in a COLD OVEN - turn oven to 350 degrees (see high altitude instructions as this temp is from the original recipe and does not reflect any changes) bake 1 1/2 hours. Remove from oven and cool 20 min. Remove from pan onto plate.