Name: Miss Kitty’s Lemon Pound Cake
Yield: Makes 20 servings
Cuisine: American
Ingredients: 6 tablespoons unsalted butter, melted; 1 cup whole milk; 2 cups confectioners’ sugar, sifted; 3 tablespoons lemon juice; 3½ cups all-purpose flour; ½ teaspoon salt; 1 teaspoon baking powder; 6 whole large eggs; 1 tablespoon lemon extract; 1 cup (2 sticks) unsalted butter; ½ cup butter-flavored vegetable shortening; 3 cups granulated sugar

Preparation info

Makes
20
servings

Difficulty
Medium

Appears in

The Cheese Biscuit Queen Tells All

By Mary Martha Greene

Published 2021

About

This is the signature dessert of my best friend Jane’s mother, Kathryn Huntley Windham, otherwise known as Kitty. To our generation, she was known as Miss Kitty. The original recipe was given to her eldest daughter, Cindy Windham Duryea, at a dessert shower before she married in 1974. The lady who gave her the recipe was “Mamma T,” a Mrs. Talb