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Pound for pound cake

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One of my favorite springtime desserts is pound cake with fresh fruit and whipped cream. My grandma Dillon (Momo) used to fix it all the time. She used to call it her “Pound-for-Pound Cake,” because she said it made you gain a pound every time you ate one. That was a big joke, though, because she was a little bitty thing - I could pick her up when I was in high school!
Her pound cakes were so rich and buttery, I would eat literally every crumb off my plate. She always grew strawberries and blueberries, or had some in the freezer from the prior year.
My mother would get one of Momo’s pound cakes and jazz it up even more. She would take a slice of pound cake, spread it with a little real butter, and toast it in the oven till it was golden brown. Then she would serve it with strawberries and ice cream on top, then a little whipped cream. (Sometimes she would fix it for breakfast minus the ice cream. My mom was bad.) This goes in the “decadent but delicious” column.
I don’t have Momo’s recipe for pound cake, alas, but this one is very similar.  I’ll also include a delicious blueberry pound cake recipe that’s easy and quite wonderful.

Pound Cake
2 sticks butter, at room temperature
1/2 c. vegetable shortening
3 c. sugar
5 eggs
3 c. all purpose flour
1/2 t. baking powder
Pinch salt
1 1/4 c. whole milk
1 t. vanilla
1 t. lemon extract

Mix together sugar, butter and vegetable shortening. Add eggs, one at a time, mixing well after each. Mix together flour, baking powder and salt. Stir well and add to butter-sugar mixture alternately with the milk, starting and ending with flour mixture. Add vanilla and lemon extract and mix. Pour into buttered and floured bundt or tube pan. Bake in preheated 325-degree oven for 1 hour 30 minutes or till tests done. Cool for 10 minutes, then invert onto rack and continue cooling. Best made the day before serving. Serves 10.

Blueberry Pound Cake
1 c. sugar
1 stick butter
1 1/2 t. vanilla
2 eggs
1 1/2 c. flour, divided
1/4 t. baking powder
1 c. blueberries
1/2 c. chopped pecans  *optional

Butter and flour a loaf pan. Mix sugar and butter; add vanilla. Mix in eggs, 1 at a time. Mix 1 c. flour and baking powder. Beat into egg mixture. Mix blueberries, pecans, and 1/2 c. flour; fold into batter. Bake at 325-degrees for 30-50 minutes, till tests done. Serves 6-8.