Monday, June 7, 2010
An Anniversary & Favorite Pound Cake
Two years ago today, I married my best friend. We have been through quite a lot together and I couldn’t be happier to have my husband by my side through all the ups and downs of life.
Our wedding cake was made using my mom’s pound cake recipe as it is one of my all-time favorite cakes. It is simple, dense, and oh-so-delicious. The cake forms a wonderfully sweet and crispy crust when baking, which is my favorite part. In fact, I’ve been known to only eat the outside of the cake. This cake keeps very well and can be frozen for up to 3 months. The cake does not freeze solid, so I like to eat it frozen during the summer for a cool treat.
For some reason, this cake tastes better when baked in a non preheated oven. I’m not sure of the exact science behind it, but it sure does make one delicious cake!
Serves about 16
3 cups flour
3 cups sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
1 teaspoon lemon flavoring
1 cup milk
1/2 cup shortening
1 cup butter (2 sticks), at room temperature
Do not preheat oven. Mix all ingredients together until well blended. Pour into greased tube pan. Bake at 325 for 1 hour and 20 minutes.