Pound Cake

I have 3 recipes for old fashioned pound cake. Nothing beats a good pound cake and it can be fancied up for any occasion.
Only one of these recipes call for vanilla extract. The third one calls for lemon extract, making this one a lemon pound cake. Any of the extract flavors can be used to vary the taste of the cake. Almond and vanilla are a good blend and makes a big difference in the taste of the cake - I would use 1 tsp of each. All of these cakes make a large tube cake.

Ms. Bell's Pound Cake

3 cups flour
1 1/2 cups sugar
5 eggs
1 cup crisco or your favorite shortening
1 stick oleo, margarine or butter
1/2 tsp baking powder
1 cup whole milk

In a large mixing bowl, cream shortening and sugar, continue mixing adding 1 egg at a time, thoroughly mixing it into the batter. Add flour and milk alternately. Mix on medium until well blended. Pour batter into a large greased and floured tube pan. Bake 1 1/2 hours in a preheated 300 degree oven.

Note - this makes a large tube cake.

Unknown author - Pound Cake

3 sticks whipped butter
1/2 cup crisco
2 1/2 cup sugar
5 eggs
1 tsp vanilla
3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup milk

In a large bowl, cream butter, crisco, sugar. Once creamed, add eggs one at a time, then vanilla extract. In a separate bowl, sift flour, baking powder and salt. Alternately add the flour mixture and the milk to the creamed mixture continually beating to blend.

Pour batter into a large greased tube pan and bake in preheated 325 degree oven for 1 - 1 1/2 hours.

Lemon Pound Cake

2/3 cup shortening
1 1/4 cup sugar
2/3 cup milk
1 tsp lemon extract
2 cups sifted all purpose flour
1 tsp salt
1/2 tsp double acting baking powder
3 eggs

Cream shortening and sugar until light and fluffy. Add milk and extract, blend well. Sift dry ingredients together and add to mixture. Beat until smooth. Add eggs one at a time and beat well after each. Beat entire mixture well before pouring into well grease loaf pan or tube pan. (Makes a smaller tube cake.) Bake for 1 hour 25 minutes - t 1/2 hours in a preheated 300 degree oven.