For Tanya and anyone else who wants to try it. I've posted this only one time before but I think the old thread purge did it in. This is a family recipe I don't know the origins of, but it's been in my family over 40 years.
Ingredients:
3 cups flour (all purpose)
3 cups sugar
1 cup crisco
1 cup buttermilk
4 eggs
1/2 ts baking soda
1/2 ts salt
2 ts lemon extract
Mixing:
Mix sugar and crisco together in a large bowl until fluffy and well mixed.
Add baking soda, salt, and eggs and mix again.
Then alternate adding some of the flour then some of the buttermilk until all mixed.
Lastly, add the lemon extract and hand mix until well blended.
Cooking:
Pour into a pound cake pan that has been greased (with crisco) and coated in flour.
Cook at 350 for approximately 1 hr and 5 minutes. Cook time may vary +/- 5-10 minutes based on your oven and pan. If checking with a toothpick it should come out not quite clean but not totally caked in raw batter either. Top will appear golden and you should be able to knock on it with your knuckles.
Let cool for a few minutes then flip the cake upside down onto a plate or other presentation dish. If the walls of the inside hole sag inward more than a 1/2" it's undercooked. If it doesn't sag at all it's probably over cooked. A couple minutes either way matter - find the right time for your oven/pan and write it down for next time! After it cools a bit when you cut a slice the cake just below the crust should be very moist, almost gooey but only about 1/2" or so deep into the slice. If the slice is consistent from top to bottom it's overcooked and will be dry the next day….better eat it all now!
Notes:
Tastes better the next day!
I prefer the outer crust when cooked in a straight wall pound cake pan - not the type with ridges in it that makes it look all pretty (but if you like that go for it!).
Best part of the cake is the crunchy top and the underlying gooey bit which is on the bottom before slicing. People will fight over that part!
Only pic I have on my phone...this one probably overcooked by a couple minutes. I'll try and look later for a sliced picture.
Ingredients:
3 cups flour (all purpose)
3 cups sugar
1 cup crisco
1 cup buttermilk
4 eggs
1/2 ts baking soda
1/2 ts salt
2 ts lemon extract
Mixing:
Mix sugar and crisco together in a large bowl until fluffy and well mixed.
Add baking soda, salt, and eggs and mix again.
Then alternate adding some of the flour then some of the buttermilk until all mixed.
Lastly, add the lemon extract and hand mix until well blended.
Cooking:
Pour into a pound cake pan that has been greased (with crisco) and coated in flour.
Cook at 350 for approximately 1 hr and 5 minutes. Cook time may vary +/- 5-10 minutes based on your oven and pan. If checking with a toothpick it should come out not quite clean but not totally caked in raw batter either. Top will appear golden and you should be able to knock on it with your knuckles.
Let cool for a few minutes then flip the cake upside down onto a plate or other presentation dish. If the walls of the inside hole sag inward more than a 1/2" it's undercooked. If it doesn't sag at all it's probably over cooked. A couple minutes either way matter - find the right time for your oven/pan and write it down for next time! After it cools a bit when you cut a slice the cake just below the crust should be very moist, almost gooey but only about 1/2" or so deep into the slice. If the slice is consistent from top to bottom it's overcooked and will be dry the next day….better eat it all now!
Notes:
Tastes better the next day!
I prefer the outer crust when cooked in a straight wall pound cake pan - not the type with ridges in it that makes it look all pretty (but if you like that go for it!).
Best part of the cake is the crunchy top and the underlying gooey bit which is on the bottom before slicing. People will fight over that part!
Only pic I have on my phone...this one probably overcooked by a couple minutes. I'll try and look later for a sliced picture.
