I seriously love pound cake.


There's not a lot to it, but to me, it's the absolute perfect of everything. Not too dry, not too moist; not too dense and not too light. Sweet but not overpowering and rich. Yum.


Pound cake is the perfect spring time dessert, in my opinion. You don't need to do much to it besides cut it and serve it on a plate with maybe some fresh fruit. I actually think pound cake was one of the first table foods that my oldest, Quinn, enjoyed!


What makes this recipe particularly special (besides the fact that it's a family recipe) is that it contains five different flavorings. And when you take a few bites of this pound cake for the first time, you're trying to figure out what makes it so "extra". I think it's all the flavor!


Thank you for your famous recipe, Aunt Debbie!

the recipe

ingredients


  1. 1 cup unsalted butter, softened
  2. 1/2 cup butter flavored Crisco shortening
  3. 3 cups sugar
  4. 5 eggs
  5. 1+1/2 cups all purpose flour
  6. 1/2tsp. baking powder
  7. 1/2tsp. salt
  8. 1 cup milk
  9. 1tsp. vanilla extract
  10. 1tsp. lemon extract
  11. 1tsp. rum flavor
  12. 1tsp. coconut flavor


For the glaze:

  1. 1/2 cup sugar
  2. 1/3 cup water
  3. 1/2tsp. almond extract

directions


  1. Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan or bundt pan.
  2. Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer.
  3. Add eggs, one at a time, beating after each addition.
  4. Combine flour, baking powder and salt together and add (in parts) to mixing bowl; alternating with milk, beginning and ending with flour mixture.
  5. Stir in vanilla, lemon, rum and coconut flavorings.
  6. Pour batter into pan, bake for 1hour+30minutes or until a toothpick inserted in center comes out clean.
  7. Cool cake in pan for 10 minutes, then remove and cool on wire rack.
  8. Spoon hot glaze over warm cake, cool completely.


Glaze directions:

  1. Heat your 3 glaze ingredients in a small saucepan until mixed and hot.