Cathy Marino has been making this pound cake for 50 years, and she’s not bored with it yet. In part, that’s because it can be served with a variety of sauces: strawberry, lemon, raspberry and chocolate have all worked successfully.
“It’s great toasted in the morning with a cup of coffee or tea,” she says. “People love the crunchy outside and dense, moist inside.”
Cathy Marino’s Pound Cake
1/2 pound melted butter
1/2 cup Crisco shortening
3 cups sugar
3 1/4 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
2 teaspoons vanilla
1 teaspoons lemon juice
Preheat oven to 350 degrees.
Cream butter, Crisco and sugar in a large bowl. Add eggs, one at a time. In a separate bowl, sift flour, baking powder and salt. Add about 1 cup of combined dry ingredients to butter mixture, followed by 1/3 cup of milk. Stir. Repeat twice. Add vanilla and lemon juice.
Pour batter into a tube cake pan. Bake for 50 minutes. Turn heat down to 325 degrees and bake another 20 minutes.
Editor’s note: Marino’s pound cake is one of four competing in The Post and Courier food section’s recipe contest for a category crown. Over the course of a year, the newspaper will publish four reader-supplied recipes for each of 12 iconic Lowcountry dishes.
Featured recipes have been lightly edited to conform with the newspaper’s style, but they have not been tested: It’s up to readers to choose a winner. To weigh in on the pound cake race, join us at bit.ly/PCFoodFBgroup.