{poundcake with lemon cream & strawberries}

My roots are Southern, and my grandmother is one of the reasons I love to bake.  I grew up eating her biscuits & gravy, fried catfish, grits & eggs, (and more) and I'm Southern girl at heart. When I was 8 years old, my grandmother gave me my own cookbook (Strawberry Shortcake, of course), filled with her favorite recipes written in her own hand.  She passed away when I was 17 years old, and it is one of my most treasured possessions. 

This poundcake is her recipe, and it is divine.  The cake is dense but moist, and because it has lemon extract in the batter, it's perfectly paired with the lemon cream and strawberries. I'm not a huge fan of angel food cake, so this is my version of strawberry shortcake.  We always serve it on Easter Sunday, and many times after that through the spring and summer.

{poundcake with lemon cream & strawberries}

2 1/2 c. sugar
1/2 c. shortening
1/2 c. butter
4 eggs
1 tsp. vanilla
1/2 tsp. lemon extract
3 c. all-purpose flour
1/2 tsp. baking soda
1 c. buttermilk

In a large mixing bowl, cream together the sugar, shortening (I use butter flavor), and butter. Add eggs one at a time, beating well after each addition. Stir in vanilla and lemon extract.

Stir together flour and baking soda. Add to creamed mixture, alternately with buttermilk, beating well after each addition. **You can substitute sour milk for buttermilk, if you don't have any on hand. Just pour 1 T. vinegar into a 1 c. measuring cup, then fill the rest with milk. Let sit for a few minutes before adding to batter.

Spray a bundt pan or 10 inch tube pan with cooking spray, then coat with granulated sugar. Pour the batter in the pan, and bake in a 325 degree oven for 75 minutes (or until done--watch after 45 to 50 minutes). Cool 10 minutes before serving. Serve with lemon cream and sliced strawberries.

Lemon Cream

1 pint heavy cream

1/2 c. powdered sugar

1 T. lemon extract (or to taste..I like it strong)

Whip the cream until it's starting to form soft peaks.  Add the powdered sugar, and then the lemon extract once the sugar is incorporated.