American Bungalow Magazine - The Magazine published in the interest of preserving and restoring the modest American 20th Century Home, the Bungalow, and the rich lifestyle that it affords.

Serves 10-15

Our first guest chef is Suzanne Bourg-Burlingham, the guiding force behind The Raymond Restaurant in Pasadena, Calif. The restaurant fills the cozy rooms for a small bungalow-the former caretaker’s home on the grounds of the long-gone Raymond Hotel - and spills out into their charming cottage garden. Suzanne was named a Great American Chef by Grand Master Chefs of America, and she cooks like one.

“This recipe is from the grandmother of a good friend, who said she never baked the whole cake because she couldn’t keep her fingers out of the batter,” says Suzanne. “I’ve added a bit here and there over the years, but this truly is the best pound cake in the world. With a hot cup of coffee or tea, it is very plain and very perfect.”

Assemble:

3 cups + 2 Tbls unsifted bleached all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2 sticks (1 cup) butter, room temperature
1/2 cup shortening, room temperature
3 cups of sugar
6 large eggs
1 tsp. each vanilla and lemon extract
2 Tbls. lemon juice
Zest of 1 lemon
1 cup whole milk
Powdered Sugar, Optional

Preheat oven to 325F. Lightly butter an angel food tube pan on all inside surfaces, and cut a circle of waxed paper to fit the bottom. Stir dry ingredients together, then sift together 3 times to blend. Set aside.

In a large bowl, beat the butter and shortening with electric mixer until mixture is fluffy, 3-4 minutes. Add sugar gradually, beating for 3 additional minutes. Add the eggs, 1 at a time, beating approximately 4-5 minutes more. Beat in vanilla and lemon extracts, lemon juice and zest. Next, add flour mixture and milk alternately in 4 portions, beating well after each addition.

Pour into prepared pan and bake for 90 minutes, or until toothpick inserted in center comes out completely clean. When cake tests done, bake 5 minutes more.

When cool, run thin knife around sides and center pan, place serving plate over pan and invert cake onto plate. Dust with powdered sugar if desired. This cake also freezes beautifully, and leftovers are delicious toasted in a little butter in a slow skillet.