claudine's pound cake

How To Make claudine's pound cake

• 1

  Preheat oven to 325º F. Grease and flour (or spray with Baker's Joy® spray) a tube pan (angel food pan) and lightly dust with sugar; set aside. (Dusting the pan with sugar gives the cake a crunchy bite.) Measure out the sugar in a bowl; set aside. Measure out the flour in a bowl and add the baking powder and salt and whisk together; set aside. Measure the milk and add the vanilla extract, lemon extract and butter flavoring and stir; set aside. (Note the milk will appear to "curdle" when the lemon extract is added, this is okay.)
• 2

  In the bowl of an electric mixer on medium speed, mix together the Crisco® shortening and sugar until light and fluffy, about 2 minutes.
• 3

  Add the eggs, one at a time, mixing well after each addition.
• 4

  With the mixer on medium speed, alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture. Mix well, but DO NOT over mix. Batter will be thick.
• 5

  Pour the batter into the prepared pan. (I like to level the batter by banging the pan several times on the counter. This levels the batter and also gets any air bubbles out of the batter.)
• 6

  Put the pan in the preheated oven and bake for 1 hour and 20 minutes or until the top of the cake is golden brown and a toothpick inserted into the center comes out clean.
• 7

  Remove the pan from the oven and let the cake cool in the pan on a wire rack for 15 minutes, then remove the cake from the pan to a cake plate and let cool completely.
• 8

  You can serve the cake plain, with a glaze or even sprinkled with powdered sugar. The cake is also good served with some fresh sliced fruit, a dollop of whipped cream or a scoop of vanilla ice cream.
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