Monday, August 4, 2008

Monday's Meal

Every southern cook worth their weight in gold has a recipe for a pound cake in their arsenal. There are many versions, but I think the real key to a light, moist cake is all in the batter. Don't overbeat it and don't overcook the cake.

Pound Cake

3 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 1/3 cup Crisco
3 cups sugar
5 eggs
1 cup milk
1 tsp lemon extract
1 tsp vanilla extract

Preheat oven to 350 degree, grease and flour a bundt/tube pan and set it aside. Mix your flour, baking soda and salt together in a small bowl and set aside. Cream crisco until fluffy, then slowly add sugar (you can add a bit of milk now if needed). Cream the crisco and sugar until light and fluffy. Add one egg at a time, mixing well. Then add flour mixture, alternating with the milk and ending with the flour. Now add your extracts and mix well. Now place your batter in your prepared pan and bake it for approximately 75mins. Don't over cook it.