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BackstoryI used this recipe when I entered a Pyrofax Gas Teen-age Baking Contest when I was in the 8th grade. I came in second. The winner was a college student majoring in home economics. When I decided to enter the contest, I had no idea what to bake. I loved pound cake, so I asked Aunt Lahoma for her recipe.
This is a lot better when it is made with real country butter. Now, if I could only find some without having to drive all of the way up to Springfield, OH to Young's Dairy Farm where you can even still purchase raw milk and great ice cream. Also, farm fresh eggs straight from the henhouse makes this even better. I no longer have that luxury either.
This is a more dense pound cake and is not as moist as those that have additional liquid. This is truly an old-fashioned pound cake.
- 1 lb. butter
- 1 lb. confectionary sugar
- 3 1/2 cups flour
- 6 eggs
- 1 tbsp vanilla
- 2 tsp lemon flavoring
- Cream butter and sugar. Add 2/3 cups flour and 4 eggs. Beat 2 minutes. Add remainder of flour and eggs. Beat two minutes. Add vanilla and lemon flavoring. Beat until mixed well.
- Bake in an ungreased tube pan for 1 1/2 hours at 325 degrees.