Hey y’all! Welcome back to my kitchen where I’m making Almond Pound Cake, a recipe my grandmother Burrell shared with me and so many others! You can find it (and more) in my cookbook💕 * With an electric mixer, cream the 2 (room temp) sticks of butter, 1/2 cup of vegetable shortening, & 3 cups of sugar for about 5 minutes. Then add your 6 room temp eggs, one at a time, mixing well after each addition. Next, sift 3 cups of all purpose flour three times (measure again after sifting. You need 3 cups.) Then mix in 1/2 tsp of salt, & 1/2 tsp baking powder with the flour. Now, you’ll add 1 cup of sour cream, 4 tsp of almond extract and the flour mixture to your butter-sugar-mixture. Pour the batter into the pan and place it in a COLD oven. Turn it to 300 degrees and let it bake until the toothpick comes out clean! Approximately 1 hour, 20 minutes to 1 hour, 30 minutes. Enjoy!! 💖 #recipes #desserttok #poundcake #bakingszn