Aunt Gussie’s Pound Cake



for 8 servings

1 cup unsalted butter(230 g), 2 sticks

2 ¾ cups sugar(550 g)

½ cup shortening(100 g)

5 eggs

1 cup whole milk(240 mL)

1 teaspoon lemon extract

1 teaspoon vanilla extract

3 cups flour(375 g)

1 teaspoon baking powder

¾ teaspoon salt

vanilla ice cream, for serving

fresh berry, for serving


In a large bowl, cream butter, sugar, and shortening together with a hand mixer.

Mix the eggs, one at a time, into the batter.

In a medium bowl, combine the milk, lemon extract, and vanilla extract.

In a separate medium bowl, whisk the flour, baking powder, and salt.

Alternately add the dry and wet ingredients into the batter.

Pour the batter equally into two greased and lightly floured loaf pans.

Bake in a non-preheated oven set to 350°F (180°C) for 1 hour, or until toothpick inserted comes out clean.

Cool for 30 minutes before slicing.

Serve with vanilla ice cream and berries.


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