Grandma Lucy\u2019s Pound Cake<\/a>, I have not been able to duplicate it exactly. Perhaps that is due to the recipe that we have being different from exactly how she made it. Or maybe the difference in ingredients, or other factors.<\/p>\nWhile trying to duplicate it I started thinking about how the recipe might taste if I used real butter instead of Crisco. I also started to wonder if some subtle changes to the steps might also improve upon the final product. Just typing that feels like some kind of sacrilege but I think Grandma Lucy would approve of me doing some tinkering and coming up with my own version of her pound cake recipe.<\/p>\n
This recipe uses regular butter instead of Crisco. I used Kerrygold butter due to its higher fat content. I also used heavy cream instead of milk for the higher fat content. Crisco is 100% fat. Together the Kerrygold and heavy cream get us closer to that in this recipe (at least that was my intent). I have also reduced the size of this recipe as the original (like most of Grandma Lucy\u2019s recipes) could feed an army.<\/p>\n
So I hope you try and enjoy this recipe. I\u2019ve made it once so far and it was really delicious. In the end I think the taste of this pound cake was the closest I have gotten to duplicating the taste of Grandma Lucy\u2019s pound cake. And that is the best compliment I could think of!<\/p>\n
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