Meme’s Pound Cake with Fresh Strawberries
If you’ve only had strawberries that you picked up in the produce section of your local grocery store, then you’re missing out on life! There is just something special about standing in a strawberry field in May or June and basking in the smell of sun-ripened strawberries! As a child, I remember going to pick berries with my Mom and leaving the field with just as many in my belly as were in my bucket. I’ll admit that today I’m considerably older and not quite so willing to pick my own berries. Especially, not when I can get them freshly picked at my local farmers market! But, there’s still something extra special about the taste of that first berry of the season!
When I was growing up, we would always pick enough so that my Mom could freeze a supply for winter. Not that it ever gets really cold in beautiful North Carolina, but when Mom served us those berries that she had lovingly put up in the spring, it was like getting a taste of spring on a cold winter’s day. And when Mom paired the berries with her homemade Pound Cake….there was a party in my mouth! Mom’s Pound Cake was rich, buttery and delicious and was the first thing she ever taught me to cook. Incidentally, I was a reluctant learner, preferring that she be the maker of the cake and that I be the eater of said cake. I’m so glad that she didn’t give up on me..either in cooking or in life!
Here’s the recipe for Meme’s Pound Cake…straight from her well-used recipe card. I don’t know if she developed the recipe herself or not, but it’s the recipe she always used. And, it was always delicious! Give the recipe a try, pick you up some fresh berries and enjoy! Don’t forget to let me what you think.
MEME’S POUND CAKE
1 Cup Whole Milk
3 Cups Sugar
3 Cups Flour (Mom always used Swansdown)
1 Cup Vegetable Shortening (Mom alway used Crisco)
1 Stick Butter or Margarine (She always used Mrs. Filbert’s Margarine)
1 Teaspoon Vanilla Extract (None of that artificial stuff)
1 Teaspoon Lemon Extract (Same as above)
1/2 Teaspoon Baking Powder
In mixer, cream Crisco, margarine and sugar. Add eggs, one at a time. Sift flour & baking powder. Alternating, add flour and milk (start with milk and end with milk). Mix at medium speed until well blended. Add flavoring and mix well. Grease and flour a bundt pan. Bake at 325 degrees for 1 to 1 1/2 hours, or until a toothpick inserted into cake comes out clean.