"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mae’s Pound Cake Recipe

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This recipe for Mae’s Pound Cake, by , is from The Hemphill Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terry Smith
Added: Sunday, June 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Stick Butter (room temperature)
1 Stick Margarine
1/2 Cup Shortening
5 Eggs
2 ˝ Cups Sugar
3 Cups Cake Flour
1/2 Teaspoon baking powder
1 Cup Milk
1 Teaspoon Vanilla (not imitation)
2 Teaspoons Lemon Flavoring

LEMON FROSTING (for Mae’s pound cake)
1/2 Stick Butter (room temperature)
Grated Rind of 1 Lemon
Juice of 1 Lemon
1 Box Confectioner’s Sugar (10X)
Cream together butter and sugar. Add grated rind and juice of one lemon to right consistency. Frost cool cake.

Directions:
Directions:
Cream together butter, margarine, shortening and sugar.
Add eggs one at a time, beat until fluffy.
Add baking powder to flour and flavorings to milk.
Add flour alternating with milk (1/3 flour, ˝ milk, 1/3 flour, ˝ milk,1/3 flour).
Put in oven set at 325 degrees. Bake 1˝ hours.
Cool about 10 minutes then turn out onto a cake rake.
Frost when completely cooled.

 

 

 

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