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+Pound Cake
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+
+  
+    Home
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+  
+    
+<h1>Pound Cake</h1>
+<p>My mom’s grandmother made wonderful poundcake! Her recipe is the best I’ve found.</p>
+<h2>Ingredients</h2>
+<ul>
+<li>3 cups sugar</li>
+<li>1/2 cup shortening</li>
+<li>2 sticks oleo</li>
+<li>1 1/4 cups milk</li>
+<li>1 1/2 teaspoons vanilla</li>
+<li>5 eggs</li>
+<li>3 cups flour</li>
+<li>1/2 teaspoon salt</li>
+<li>1 1/2 teaspoons baking powder</li>
+</ul>
+<h2>Directions</h2>
+<ol>
+<li>Cream the sugar, shortening, and oleo.</li>
+<li>Combine the milk and vanilla.</li>
+<li>Add the eggs one at a time, beating well after each addition.</li>
+<li>Sift the flour, salt, and baking powder together.</li>
+<li>Add the dry ingredients alternately with the milk mixture.</li>
+<li>Pour into a greased and floured bunt cake pan.</li>
+</ol>
+<p>Bake it at 350°F for about 60 to 75 minutes in a standard Bundt pan.
+Start checking at 55 minutes. It is done when:
+A toothpick inserted near the center comes out clean or with a few moist crumbs.
+The top springs back lightly when touched.
+The cake begins pulling slightly away from the sides of the pan.
+If the top starts browning too much before the middle in done, lay a piece of foil over the top.</p>
+<p>Let it cool in the pan for 10 to 15 minutes, then turn it onto a cooling rack.</p>
+