*HOW TO* MAKE THE BEST POUND CAKE *IN THE WORLD*

Measure out 3 cups of cake flour (or all-purpose flour) and set aside.

In a separate bowl, add 3 cups of sugar.

Add 1.5 cups of shortening (Crisco) to the sugar. Alternatively, you can use 0.5 cup of shortening and 1 cup of butter or margarine.

Measure out and add 1 teaspoon of vanilla extract and 0.5 teaspoon of lemon extract to the mixture.

Add 5 room temperature eggs to the mixture. If eggs are not at room temperature, run them under warm water briefly.

Blend the sugar, shortening, extracts, and eggs together until fluffy.

Add 0.5 teaspoon of salt to the flour and mix.

Incorporate the flour mixture into the wet mixture.

Start adding 1 cup of citrus soda (Mellow Yellow) to the mixture. Adjust the amount based on desired thickness, but do not exceed 1.25 cups total.

Preheat the oven to 300°F (325°F initially).

Prepare the baking pan (angel food cake pan) by spraying it with non-stick baking spray.

Pour the cake batter into the prepared pan, evening it out as necessary.

Place the cake in the oven and bake at 300°F for about 1 hour and 40 minutes, checking for doneness at 1 hour and 15 minutes.

If the top of the cake browns too quickly, cover it with foil.

To make icing, combine 1 cup of confectionary sugar with 0.5 teaspoon of lemon extract and a small amount of Mellow Yellow soda until desired consistency is reached.

Let the cake cool for 30 to 45 minutes before icing it with the confectionary sugar mixture.

Equipment Needed

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