The Pound Cake Recipe
My dad worked for the City of Dallas. He started in building maintenance and retired as in the tax department as the property inspector. During his time at the “City,” dad made many friends and memories. One friend was a lady who gave dad this very simple lemony pound cake recipe. This recipe is so easy that I can make it and it is so delicious, it doesn’t last very long on the plate.
For years I had misplaced the recipe and that was probably best for my diet. During the 2020 holiday season, I became somewhat nostalgic and decided I would see which sister, niece or cousin had a copy of the recipe. Turns out none of them did. But as fate would have it, I had taken my dad’s handwritten on a note card recipe and printed it on my computer. I probably saved the digital document, but who knows where. The printed copy actually stayed at where it started, my ex’s recipe book. Fortunately, she snapped a phone image and sent it to me.
If you need a bundt pan, click the Amazon link so I can get a commission (or not.)
Here’s the best South Dallas Pound Cake Recipe ever!
2 Cups Sugar
2 Sticks (1 cup) butter (softened)
2 Cups of AP Flour
1 Tbspn lemon extract
1 Tbspn vanilla extract
Preheat oven to 325° F
Combine sugar and softened butter.
Using stand mixer, add eggs one at a time.
Sift in flour.
Grease and dust with flour the bundt pan. Fold in the batter.
Bake for 1 hour 5 minutes at 325°.
Enjoy with your favorite beverage!