Miss Colleen’s Perfect Pound Cake ((a time-tested vintage recipe))

Well over a year ago, I was visiting mom & dad’s church. Actually, I was visiting the church AND the potluck dinner & I tasted this pound cake — buttery, dense, moist with a hint of lemon. I instantly began searching for the baker who made such a delicious PERFECT pound cake. I was not surprised to learn Miss Colleen was the talent behind the cake. I asked if she would mind sharing her recipe and she seemed surprised, as if it was nothing special. I just love her. A few days later, I had THE recipe in hand!!

There are some kitchen talents at church for sure!! In fact, a church potluck is where I discovered the best almond sheet cake I have ever tasted ((White Texas Sheet Cake)).

For the last year, I have carried this precious handwritten recipe in my wallet – in order to keep reminding myself of it’s perfect deliciousness. Finally, this week, I had the just the reason to whip this cake up — Bible study potluck!

Once I began making this cake, I was struck by just how easy it is. As I followed each step, I could tell this cake was one of “THOSE” recipes. You know, what kind of recipe I am talking about – right? It is a “by heart” recipe. I could tell Miss Colleen knows this recipe by heart just by the way it was written out. That is a sure sign of a winning recipe.

The recipe starts out with whipping six eggs until thick.

Add 3 cups of sugar & continue mixing.

The recipe calls for lemon juice and vanilla are to be added next but I had about ½ c of lemon curd leftover {{{from the Wedding Cakes in a Jar I recently made for my cousin’s wedding shower}}}. So I used the lemon curd instead.

I added the vanilla to the jar of curd.

And then went ahead and added the buttermilk too.

And gave it all a good shake ((after putting the lid back on, of course)).

While I was shaking this mixture, I went ahead and added the shortening ((I used butter flavored)).

Next, I added the buttermilk mixture & flour.

The baking soda went in with the flour, which made me realize there is no salt in this recipe. That is pretty standard for a traditional pound cake recipe, but I went ahead and added ½ teaspoon of sea salt because I love a hint of salt in my cake.

And within 5 minutes from start to finish – I had the most beautifully fluffy pound cake batter. I poured it into a well greased & floured bundt pan. ((Baker’s Joy is what I use))