I love recipes that get handed down from other generations. I have several that I have been lucky enough to receive from my mother and Omi. But this one isn’t from my family. My amazing friend, Laurie (aka @SuperSlush) was kind enough to share her Grandmother’s Pound Cake recipe with me….and told me it would be ok if I posted it here to share with you all. This recipe is very basic, but absolutely delicious. There are so many different things you can add to this recipe to make it even more delicious depending on your mood….on my first attempt to make this recipe I was in the mood for a Cherry Lemonade….a la Sonic. So I added these…
Maraschino Cherries!! Oh, and some lemon. I love these cherries…I really don’t care how they are made, or what goes in them…they are yummy.
Old Fashioned Pound Cake Recipe Graciously Given by Laurie
Preheat to 350. Grease a 10 inch bundt or tube pan.
3 cups sugar
2 sticks butter
1/2 cup shortening
3 cups flour
1 cup milk
Cream sugar, butter and shortening until fluffy. Add eggs, one at a time, scraping sides in between additions. Alternate flour and milk, starting and ending with flour. Pour into greased bundt/tube pan. Bake for 55-65 minutes or until a tester comes out clean.
To make this a Cherry Lemonade Pound Cake zest and juice two lemons and add to the sugar, shortening and butter while creaming. Drain a jar of maraschino cherries (save the juice to make a powdered sugar glaze), and fold in cherries before putting batter in pan.
To make the cherry glaze mix the juice from the jar of cherries with powdered sugar until you achieve the desired consistency. Pour over cooled pound cake.
Look at this cake….but look quick, it wont last long….
Thank you, Laurie for sharing your Grandmother’s recipe with me…and for letting me pass it on to all of you.