Well-known chef Lou Lambert from Fort Worth, Texas, shows food radio talk show host Cleverley Stone how to make his grandmother’s griddled pound cake with cherry sauce and whipped cream.

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“This is the dessert of my childhood … probably because it was one of the few things my mother would or could make,” says Lambert. “My grandmother, a great baker, would always have a pound cake around the kitchen. She would serve it as a breakfast bread or as a simple dessert topped with fresh berries or apricots and peaches she had put up from her orchard. This recipe works best if all the ingredients are at room temperature.”

Lemon Pound Cake
Chef Lou Lambert, author of “Big Ranch, Big City Cookbook: Recipes from Lambert’s Texas Kitchens”
Makes 1 loaf

Ingredients

• 11 tablespoons unsalted butter, at room temperature
• 2/3 cups shortening
• 2 ¼ cups sugar
• 4 large whole eggs, at room temperature
• 3 cups sifted all purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 cup buttermilk, at room temperature
• 1 ½ teaspoons vanilla extract
• 2 tablespoons lemon juice

Directions
1. Preheat your oven to 300 degrees. Grease a 9 by 5-inch loaf pan and line the bottom with parchment paper.
2. Combine the butter, shortening, and sugar in the bowl of your kitchen mixer and cream with the paddle attachment until light and fluffy, stopping to scrape down the sides. Turn the mixer to medium and add the eggs one at a time, allowing each egg to be fully incorporated before adding the next.
3. In a small bowl, whisk together the flour, salt, and baking soda. Measure out the buttermilk and add the vanilla and lemon juice.
4. Add half of the flour and half of the buttermilk to the creamed butter and eggs. Mix on low until just incorporated. Add the remaining flour and buttermilk and continue to mix until batter just comes together. Evenly pour the batter into the greased loaf pan, lightly tapping pan on your counter top to release any air pockets. Place in your preheated 300 degree oven and bake for about 1 hour and 15 minutes, until a cake tester comes out clean when inserted in the middle of the loaf. Allow the cake to cool for about 20 minutes before removing to a baking rack to finish cooling.