Would you recommend baking a pound cake with lard as the fat? Have you tried it? Is it good? I wanted to try it, but I don't know of a good recipe. If any one has any experience, let me know.

I bought lard to make corn bread and it made it better than when I used butter. Now I have a lot of lard left and want to use it and I remembered someone saying that the best pound cake is made with lard as the fat, and ever since I have been wanting to try it.

I have never made pound cake with lard, but I would expect it to be delicious. Lard is a superb cooking fat and the claims about it being unhealthy come from bad science.  The recipe linked by Nadir looks great.  Like her I would reduce sugar, probably by half.

Another great use for lard is pastry crust.  So if you don't go ahead with the pound cake, try a pie.  But I'm warning you, once you start cooking with lard, you may not be able to go back.  Nothing else is going to taste as good.

It's no wonder that a majority of trads are overweight or fat.

That's good, all the skinny liberals will starve to death before us

I made a pound cake according to the recipe posted by Nadir. It was good. It was like normal pound cake except that the crust was darker and more flavorful. It was good to eat, but not remarkably better than other pound cakes I have had. I do not have a standing mixer so I had to mix it by hand with a wooden spoon. I was afraid that the lard would be too thick to mix well, but it was soft enough. Overall I was happy with it. I made two loafs. We ate one yesterday, and there is another larger one left to eat over the next few days. The cake is good.

The lard we used down on the farm was by far better than what can be bought to in stores.  He saved the renderings from every type of meat and kept in well mixed in a large tin.  The tin was kept cool, not cold, on a step halfway to the cellar.  A lot of it was from pigs, so it had a bacony smell.  Any baked goods made with it, pie crust, especially, was perfect.  It also added the perfect touch to popcorn made with it, pancakes, fried eggs, or grilled cheese sandwiches.  NOT made with lard was bread, or anything to be eaten on Friday or a day of complete abstinence.  A nice meat free substitute was peanut oil mixed until stiff creamy into butter or plain vegetable grease, ie. Crisco.  I’m going here entirely by taste, not by anyone’s ideal medicinal nutrition.  We used to make tasty biscuit gravy out of lard for a quick, no left overs breakfast. 

When I was a kid, we would spread lard on bread, season with garlic powder, salt, and paprika ... and it was absolutely delicious.

That's basically what Mum would call "bread'n'dripping" without the the garlic and paprika, which to us were exotic, as in 'When we were kids all we had was "bread'n'dripping"'.

Matto, I wonder how your pound cake would go if you used dark brown sugar.

I use lard occasionally..
I wonder about the partially or fully hydrogenated fats.. I really questions fats in general. Crisco, for instance can double as candle wax.. not that I've tried it! Never used peanut oil.  I do render my own lard occasionally, and is good...  

but I then wonder about the garbage that is used to fatten the animal.  What to do?

We make pie crust with butter, flaky and yummy.. Now I'm going to go have to go take a look at my lemon pound cake recipe from my sister in law and see what she uses....

Say your Grace, eat and enjoy.