One of my favorite memories is getting off the bus after school and running down the driveway to my Grandma Boot’s house, where she would set me up with an old tv tray, small jar of sweet tea, and a slice of her homemade poundcake, and we would watch her afternoon soaps together.

Grandma Boot’s poundcake is one she is famed for in our family. It was always fought over at family reunions, but I got to have it outside of any special occasions, other than Grandma Boot’s knew I loved it. It felt like an extra exclusive treat.

My mom often makes the poundcake for family events now, and my uncle even made it for the bride’s cake at my wedding. Any time I smell the cake’s gently lemony-orange smell or taste it’s melt-in-your-mouth texture with the gooey bottom my mind is flooded with memories. The smell and taste of this poundcake are so ingrained in my childhood. And sometimes, you just have a craving for something like that, a family treat that brings comfort and coziness.

This is an old-school poundcake recipe – six eggs! –  so be aware that it’s definitely not “healthy,” but it’s so yummy and worth it. While it pairs nicely with strawberries and whipped cream, I enjoy it best on it’s own. I recommend saving the gooey, streusel-like bottom crust for the very last, best bites. 

I hope by sharing this well-loved recipe with you that you can make it as a dessert of comfort and coziness for your own family.

Grandma Boot’s Old-Fashioned Poundcake Recipe:

Ingredients:

2 cups self-rising flour
2 cups white granulated sugar
6 eggs
1 cup Crisco oil
1 teaspoon vanilla extract
1 teaspoon orange extract
1 teaspoon lemon extract

Notes: A bundt pan is typically used for poundcakes. Also, an electric mixer is needed for this recipe since it’s speed and consistency helps aerate the cake batter to give you a lovely, fluffy cake. And lastly, take care not to stomp or jump near your oven while the poundcake is baking, unless you want it flat, of course. ;) 

Directions:

Preheat oven to 325F. In medium bowl, sift flour and sugar together. Coat inside of bundt pan with Crisco oil and dust thoroughly with two tablespoons of flour and sugar mixture. In large bowl, beat eggs, then add Crisco oil, flour and sugar mixture, and extracts. Beat for 10 minutes. Pour into pan and bake for 1 hour or until a toothpick inserted comes out clean. Leave in pan for at least 30 minutes to cool before removing. A knife can be gently used to loosen poundcake sides from pan before turning out.

And now I’m off to go have a piece!

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