Recipes October 2014 Country Kitchen Pixie Pound Cake

Pixie Pound Cake

Pixie Pound Cake
Pixie Pound Cake

Pixie Pound Cake


Edwina Dykes, Barbour County

1 cup vegetable shortening (Crisco)

½ cup butter

3 cups sugar

6 eggs

3 ¼ cups flour (plain)

1 level tsp. baking powder

½ tsp. salt

1 cup milk

1 tsp. vanilla

½ tsp. lemon flavoring



3 tbsp. butter

1 cup sugar

Juice of 1 lemon with enough water to make ½ cup

2 tsp. grated lemon rind, optional


Cream shortening, butter, and sugar together.  Add eggs one at a time, beating after each addition.  Sift flour, baking powder, and salt together and add alternately with milk.  Add flavoring and beat thoroughly.  Bake in 10 inch tube pan for 1 ½ hours at 350 degrees.  Do not look at cake for first hour.  As soon as cake is removed from oven, pour syrup slowly over top of cake.  Cool slightly and remove from pan.  Let cake cool completely in pan before removing.  Garnish if desired. 



Mix together and heat until butter and sugar are melted.