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Aunt Golda's Crusty Poundcake Recipe

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This recipe for Aunt Golda's Crusty Poundcake is from Our Kitchen Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cream together:

1 C. Crisco

3 C. sugar

½ t. salt

Add 6 eggs, one at a time

Beat in 3 C. flour, 1 C. buttermilk with ¼ t. soda, 1 small bottle lemon extract

Bake in a 10” tube pan at 325° for 1 ½ hours
Directions:
Directions:
The simplest of cakes to make!
Preparation Time:
Preparation Time:
About two hours, total
Personal Notes:
Personal Notes:
I bought this cake at a sidewalk sale in Waxahachie in the mid-70’s; it had the recipe taped to the wrapping.

When mixing in the flour and milk, I alternate (about ¼ of the flour and 1/3 of the liquid and mix well after each addition).

This cake is wonderfully moist and pound cake dense. It is best sliced very thin.

 

 

 

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