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This was the hardest Thanksgiving ever. The older kids were gone, and this was the first time in over 30 years I did not talk to my grandmother. I had no idea last Thanksgiving would be our last, but today I’m thankful that we were able to enjoy one another.
The last time we were together she gave me a box of recipes and had them put in a bag for me. Some she had written, some were clippings from the 50’s, but all were treasures to me…especially now. In the bag I found her pound cake recipe. I’ve made it before, but I always have to call her to make sure I get it just right. Today I followed the recipe exactly, (and I usually don’t do that) but it was the most perfect cake I’ve ever made.
While I am extremely sad. I do love that food is something that travels through generations and connects our memories and our future. Though she will be missed terribly, she will live on through every meal my family prepares and shares, especially during the holidays.
Gaga’s Lemon Pound Cake
2 Sticks Unsalted Butter, softened
1/2c. Vegetable Shortening
2tsp. Lemon Extract
1tsp. Vanilla Extract
3c. All Purpose Flour
1/2tsp. Baking Powder
Preheat oven to 350. Cream butter, shortening, and sugar until smooth. Beat in one egg at a time. Mixing well after each one. Add in extracts. In a separate bowl, sift all dry ingredients together. Add flour mixture to butter mixture, alternating with milk. Mix after each addition until smooth. Pour batter into prepared bundt pan. Bake for 1 hour. Don’t open the oven! (Your cake will collapse…trust me.) After one hour, turn oven off but let cake stay in oven for an additional 15 minutes. Let cake cool completely before inverting it on a cake plate or adding glaze. Garnish it with some lemon roses if you feel fancy.
I hope this recipe brings your family as much joy as it has to mine over the years. Happy holidays!