Southern Pound Cake

Preheat oven to 325 F. Grease a 10-inch bundt cake pan with a thin layer of shortening (I use butter-flavored shortening for this. It gives the crust a nice golden crunch and buttery flavor) and then very lightly coat it with flour. Set aside. (If using loaf pans, use two 9.5 loaf pans) Set aside.

In a large bowl, add flour, baking powder, and salt. Whisk together well to make sure all of the dry ingredients are combined. Set aside.

In another large bowl, cream together the butter until creamy.

Gradually add sugar while mixing at low speed. Mix for about 3 minutes until creamy and combined. (set timer).

Mix in eggs one or two at a time, just until combined. Keep your mixture on low speed and do not overmix.

Mix the dry ingredients into the wet ingredients, alternating with milk. Start and end with dry ingredients. Mix until batter is combined and fluffy. Keep the mixer on low speed. Be sure to scrape down the sides of the bowl regularly.

Stir in the vanilla extract, lemon extract, and coconut extract if using.

Spoon batter evenly into the prepared bundt pan. Shake and tap the pan on the counter to even out the batter and release any air pockets.

Place on the middle rack and bake for 1 hour and 10-20 minutes (check on it at the 70-minute mark) or until a cake tester or toothpick inserted into the pound cake comes out clean. (Ovens vary, and you may need to add a few more minutes) To be on the safe side, I peel up a piece of the cake to make sure it's done. Since this is the bottom of the cake, nobody will see it.

Place the pan on a cooling rack until it is cool enough to touch but still warm.

Carefully remove the cake from the pan and place it on a wire rack to cool.

Slice the cooled cake and serve. *Remember pound cake is one of those desserts that gets even better the next day.