A classic, dense pound cake with a rich, buttery flavor and a tender crumb from the addition of shortening. This version is brightly flavored with both vanilla and lemon extracts.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 2 sticks (1 cup) | Butter, softened |
| 1/2 cup | Crisco (Shortening) |
| 3 cups | Sugar |
| 5 | Eggs |
| 3 cups | Flour |
| 1/2 teaspoon | Baking Powder |
| 1/2 teaspoon | Salt |
| 1 cup | Milk |
| 1 teaspoon | Vanilla flavoring |
| 1 teaspoon | Lemon flavoring |
Instructions
- Preheat your oven to 325°F. Generously grease and flour a 10-inch tube pan.
- In a large bowl, cream the softened butter, Crisco, and sugar together with an electric mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- On low speed, add the dry ingredients to the creamed mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix only until just combined.
- Stir in the vanilla and lemon flavorings.
- Pour the batter into the prepared tube pan and spread evenly.
- Bake for 1 hour and 20 minutes, or until a long wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15-20 minutes before turning it out onto a wire rack to cool completely.
