Vanilla Pound Cake

2 sticks salted butter – softened (do not substitute)

1/2 cup crisco

3 cups granulated sugar

5 large eggs (all natural are best)

1 cup whole milk 3 cups cake flour (usually in a red box)

1/2 teaspoon baking powder

1 teaspoon vanilla extract

1/2 teaspoon lemon juice

DO NOT PREHEAT OVEN! Cream butter and crisco. Add sugar and cream for several minutes until lighter in color and fuller/creamer in appearance. Add eggs one at a time. (I crack all eggs into a small bowl & then pour one egg over into the mixing bowl at a time) In separate bowl, stir baking powder into cake flour with a fork. Then alternately mix in the flour and milk to the mixing bowl. Beginning and ending with flour (I do it in thirds. And, I turn off the mixer each time when adding the flour so it doesn’t fly all over the place) Beat on medium until smooth. Lastly, add vanilla and lemon juice and mix in just until incorporated. Grease & flour pound cake pan (light colored pans bake prettier and don’t burn as easily) or spray well with a floured baking spray. Put in a COLD oven, (middle of middle rack) then turn on oven to 300. Bake for 1 hr 25 min. Turn oven off, crack door and let cake sit for 15 min longer in oven. Then remove cake and let it cool for 5 minutes before turning it out of the pan.