Mama Jean’s Pound Cake

     Three years ago today one of the most special women in my life passed away, my Mama Jean. She was my grandmother, teacher, role model, and friend and for that I am forever grateful. I am the woman I am today because of my Mama Jean. In fact, much of my personality comes from her. The organized person who hates clutter and loves a clean house is exactly like Mama Jean. At Mama Jean's house the bathrooms were cleaned daily. If you didn't read the newspaper by 10 O'clock, then you would have to wait for a new paper the next day. My dad says he sometimes thought he might get thrown in the trash if he sat still for too long. My coffee addiction comes from Mama Jean. She actually let me start drinking it when I was in the 4^th grade (my mother was not very happy about this). She taught me to drink it black in order to save calories and always told me I would be thankful when I got older. Today I am very thankful for that. Mama Jean and I both shared a strong love for sweets. Every afternoon Mama Jean would stop for a "tea party." A tea party always consisted of coffee and some kind of dessert, whether it be an ice cream from McDonalds (or Besto), a donut from Dunkin Donuts, or something directly from her own kitchen. As a child, I loved these times around the table. Today, I value all the moments I get to spend in the kitchen. It reminds me of the many memories that were created in Mama Jean's kitchen. 

Ingredients

• 2 sticks butter, softened
  
• ½ cup Crisco
  
• 3 cups sugar
  
• 5 eggs
  
• 1 cup milk
  
• 1 teaspoon vanilla flavoring
  
• 1 teaspoon lemon flavoring
  
• 4 cups flour
  
• ½ teaspoon baking powder
  

Directions

1. Preheat the oven to 350 degrees.
   
2. In large mixer, cream together butter, Crisco, and sugar. Add eggs, one at a time, beating after each addition.
   
3. In a medium bowl whisk together flour and baking powder. In a small liquid measuring cup mix together milk, vanilla flavoring, and lemon flavoring.
   
4. Gradually beat in the flour and milk mixtures to the creamed butter. Alternate between the two, beginning with the flour and ending with the milk. Pour batter into a greased bundt pan and bake for 1 hour and 15 minutes.

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