Classic Pound Cake

cookbook Classic Pound CakeThis recipe is from a book called “The Black Family Cookbook” recipes from the “The National Council of Negro Women. I have made this recipe at least three times in my lifetime and I probably will take a picture of the finished cake this year. I will be making this delicious tasting pound cake this year. The way some folks were licking their fingers…..I knew it was a hit! Ha! By the way if any of you have any great and excellent turkey recipes I am all ears and eyes….please send them my way. I could use a new recipe….believe me that is not my favorite item to make…although it is the last item to pop in the oven.

Now according to the book there is a short story called Aunty Specialty: My three brothers and I thought it was a big deal when Aunty bakes a cake especially her pound cake. It was extra special because she was creative with her toppings. Aunty was our great aunt with whom we lived. While mother worked. Aunty prepared the meals. When she started to bake, the four of us would sit and watch. As she finished with a bowl, a spoon or the mix beaters, we’d get to lick them clean. The bowl was always my favorites, because she seemed to leave more batter in it! Whenever I eat a piece of “old fashioned” butter pound cake, I remember Aunty baking and singing, and then I want strawberries and whipped cream on top.

Mrs. Dorethea Nelson Hornbuckle National President Iota Phil Lamba Sorority, Inc. Montgomery, AL

Classic Pound Cake

2/3 cup butter or margarine

1 1/4 cups sugar

1 teaspoon grated lemon peel

1 tablespoon  lemon juice

1/2 cup milk

2 cups all purpose flour

1 1/4 teaspoon salt

1 teaspoon baking powder

3 eggs

Confectioners sugar

Heat over to 300*F. Grease 9 X 5 X 3-inch loaf pan. Beat butter at medium speed of electric mixer in large bowl until creamy. Add sugar slowly. Beat until light and fluffy, about 3 minutes. Beat in lemon peel and lemon juice. Add milk. Beat until well blended. Sift together flour, salt and baking powder. Add to creamed mixture at low speed. Beat until smooth, about two minutes. Scrape sides of bowl as needed. Reduce mixer speed to low. Add eggs, one at a time, beating well after each addition. Scrape bowl as needed. Transfer to pan. Bake at 300*F for 1 hour and 25 minutes or until toothpick inserted in center comes out clean. Cool on cooking rack 10 minutes before removing from pan. Cool completely. Dust with confectioners sugar. Variation: Eliminate lemon peel and lemon juice. Replace with 2 teaspoons water and 1 teaspoon vanilla. Add dash nutmeg. One 9 inch loaf

This is a delicious homemade cake…for sure! Recipe can found inside the cookbook on page 179. The book can be purchased on Amazon or check out from your local library.

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