Perfect in its simplicity. This is my ‘American mom’s’ recipe. When my husband first came to the US as an exchange student, he stayed with an incredible family in Shelby, North Carolina. They’ve been such a huge part of our lives since then that we have come to consider them just as close as our real family. Meme, my American mom, was a beautiful woman both inside and out. She taught me so much, and I miss her dearly.
Her pound cake recipe is amazing. I know she’ll be happy knowing we’re still making it and sharing it with others to enjoy!
- 2 sticks of unsalted butter, softened
- 3 cups all purpose flour
- 1 cup milk
- 1 cup vegetable shortening
- 3 cups sugar
- 6 eggs
- zest of 1 lemon
- dash of pure vanilla extract
- 1 1/2 teaspoons baking powder
Preheat the oven to 350º. In a small bowl, sift together the flour and baking powder. In a medium bowl, beat together the butter, sugar and shortening until light and creamy. Add the eggs in one at a time, beating well after each one. Add the vanilla and lemon zest. Alternate adding flour and milk to the mixture slowly until well combined.
Grease a pound cake tube pan. Pour the mixture into the pan and bake in a preheated oven for 1 hour and 45 minutes or until a toothpick inserted in to the center of the cake comes out clean. Serve with fresh fruit and homemade whipped cream. Enjoy!
– Chef Regina