Vintage Lemon Poundcake

By AllysKitchen

Just like mom used to make, LOVE this Vintage Lemon Poundcake!

Ingredients

• 3 cups sugar
• 2 sticks (8 tablespoons each) room temperature butter
• 1/2 cup Crisco
• 5 eggs
• 1 cup whole milk
• 2 teaspoon vanilla
• 1 teaspoon lemon extract
• 2 lemons zest and juice
• 3 cups plain flour, sifted
• 1 tablespoon baking powder

Details

Servings 8
Adapted from allyskitchen.com

Preparation

Step 1

Cream together the butter, Crisco and sugar. Add one egg at a time and beat well. Add vanilla and lemon extract to milk and blend slowly into the batter. Sift the flour and add one cup to the batter and beat well. Add a second cup of sifted flour and beat well. Add the baking powder to the last cup and sift again. Add to batter and beat well.

Coat bundt pan well (Crisco preferred) and dust with flour. Pour thick batter into pan. Put in cold oven at 350 degrees and bake for about 1 hour 15 minutes. Do the toothpick test. Remove and let cool about 45 minutes.

Note: I made the cake at high altitude (7k+) and preheated the oven to 350, baked for an hour, then reduced the temp to 325 for another 20-25 minutes. If the top gets cover the top loosely with doubled foil to keep from getting the top too brown.