Did you know that store-bought pound cake is disgusting? Maybe you did, maybe you didn’t. They are, in case you didn’t.
I didn’t really have an opinion about pound cake, one way or the other, until I tasted one my Mother-in-law made several years ago. Game changer. It freaking rocks. So now I’ll share it with you, because I also rock.
The recipe originally came from Dixie Crystals but it seems to have been tweaked here and there on it’s way to me, find the original here
3 c. sugar
1 c. shortening
1/2 c. butter
3 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1/2 tsp. almond extract
1 tsp. vanilla
Cream together sugar, shortening, and butter until fluffy and white. Add eggs, one at a time, beating well after each addition.
In a bowl, combine flour, baking powder, and salt.
Alternate adding flour mixture and milk to egg mixture. Combine well after each addition. Begin and end with flour mixture. Add vanilla and almond extract, stir to combine.
Bake at 350 degrees F in a greased and floured 10″ tube pan for 1 hour or until golden brown. Let stand 10 minutes then remove from pan.
I am not even joking when I tell you that I eat this cake for breakfast every time I make it. And we usually top it with fresh berries and whipped cream. Oh man, you HAVE to top it with whipped cream. Not Cool Whip. Don’t do it.
Also, maybe you remember the role this cake played that one time I tried to make Father’s Day totally rad? And it maybe didn’t go as amaze-balls as I hoped? You can read more about that, here.