3 cups sugar
1 cup (2 sticks) butter
3/4 cup shortening (crisco)
5 eggs
3 cups all-purpose flour
1 tsp. vanilla
1 tsp. lemon juice
3/4 cup Sundrop (at room temperature)

Cream sugar, butter and shortening together with a mixer. Add eggs one at a time. Add flour slowly until all combined. Mix in vanilla and lemon juice then add Sundrop at the end.

Grease with shortening and flour your pound cake pan and put in the oven at 325°F for 1 hour 15 minutes. Use a knife around the edges of the Pound Cake to make it easier to release from the pan.

For a moister Pound Cake transfer to a cake plate immediately and cover with Saran-Wrap! Enjoy!

Submitted by: Carrie Kendall, NC