Country Pound Cake

I got this recipe from an elderly lady in Charleston. She told me it was an old family recipe, and I love those. This is by far the best pound cake I have ever eaten.

2 1/4 cups Sugar
5 Eggs
3 cups flour
1 teaspoon Vanilla extract
1 1/4 cup Butter (2 1/2 sticks)
1 cup Milk
1 teaspoon Baking powder
1 teaspoon Lemon juice

Cream butter and sugar. Add 1 egg at a time beating well after each one.
Add baking powder into flour, and add alternately with the milk. Add vanilla
extract. Butter tube pan and sprinkle lightly with flour. Bake at 300 for 1 hour
and 10 minutes and do not open door before the time is up or it will fall. If you
do want it to fall a little watch it for the next 10- 20 minutes and when the top
begins cracking take it out. If you do not want it to fall cook for 1 hour and
35 minutes.

I like for it to fall a little because I think it makes it more moist.

This is by far one of the best pound cakes I have ever eaten. Love it!!!

Is is necessary to add Lemon juice, because my husband is allergic to it

You don’t have to add any lemon juice, and it will still be good. I can taste a hint of lemon, so that is the only thing you would be missing.

You could consider lemon extract, but I suspect he would be allergic to it as well. In that case you may want to try almond extract.