Lucy's Pound Cake
  • Cooking Time: 75 - 90 minutes
  • Servings: 12
  • Preparation Time: 20 minutes
  • 3 cups sugar
  • 2 sticks (1/2 pound) butter, room temperature
  • 1/2 cup vegetable shortening
  • 8 large eggs, room temperature
  • 3 1/2 cups all-purpose flour
  • 3/4 cup whole milk, room temperature
  • 1 tsp vanilla extract
  1. Preheat oven to 325°F. Meanwhile, grease and flour a tubed pan.
  2. Cream together butter, shortening, and sugar until light and fluffy.
  3. Beat in eggs one at a time.
  4. On low speed, add flour and milk, alternating 1/3 of each at a time.
  5. Return to medium-high speed and beat batter until it resembles soft-serve ice cream, about 3 minutes.
  6. Pour into prepared pan and bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick comes out clean.
  7. Allow to cool in pan for 10 minutes before removing. Once out of the pan, flip the cake back over so the cracked/crunchy part is on top.
This is my most worn recipe from my grandmother, showing decades of use. This pound cake is a family favorite that was always center of the dessert table at Thanksgiving. --Derrick H., Wetumpka, AL --Remote US