Perfect, dense pound cake texture, but still with a light and not overly compact crumb. The texture and taste were like a commerical pound cake. I think this is a great cake to have with tea or coffee. Hubby raved. His only comment is that he would have like a lemon flavor. Lemon peel would be good along with the extract. This is a keeper for us! I couldn’t have been more pleased. Flavorful, with the ideal level of moistness, a result of getting the best of both worlds with the butter and shortening combination.
I made this recipe Christmas Eve. I followed it to the letter. All I can say is that it is out of this world good. This is the recipe I have been looking for all these years. The cold oven start gives it that good crusty outer layer. Fabulous.
Tip: take 1 cup strawberries, 1 c. sugar and one egg white, beat it until stiff and serve on top. VERY GOOD!
Country Pound Cake
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup shortening
- 2 2/3 cups white sugar
- 5 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- Do not preheat the oven. Grease 10 inch tube pan and line bottom with wax paper or parchment paper.
- Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, beat the butter, shortening, and sugar on low speed for 10 minutes. Add the eggs one at a time, blending well after each addition. Alternately add the flour mixture and milk, mixing well. Add the vanilla and lemon extracts.
- Pour batter into the prepared pan. Set the oven temperature to 350 degrees F (175 degrees C. Bake for 1 hour and 20 minutes, or until a toothpick inserted into the middle of cake comes out clean. Allow cake to cool in the pan for 1 hour. Remove to a cake rack and cool for at least 3 hours.