Classic Lemon-Vanilla Pound Cake
📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, dense pound cake featuring a rich, buttery flavor and tender crumb. Brightly flavored with vanilla and lemon extracts.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour 20 mins | 15 mins | 1 10-inch tube cake |
🔪 Key Equipment
- 10-inch tube pan
- Large mixing bowl
- Electric mixer
- Separate mixing bowl
- Wire cooling rack
- Wooden skewer
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 sticks (1 cup) | Butter | softened |
| 1/2 cup | Crisco | Shortening |
| 3 cups | Sugar | granulated |
| 5 | Eggs | large |
| 3 cups | Flour | all-purpose |
| 1/2 teaspoon | Baking Powder | |
| 1/2 teaspoon | Salt | |
| 1 cup | Milk | |
| 1 teaspoon | Vanilla | flavoring |
| 1 teaspoon | Lemon | flavoring |
Instructions
Step 1: Prep and Cream
- Preheat your oven to 325°F. Generously grease and flour a 10-inch tube pan.
- In a large bowl, cream the 2 sticks (1 cup) butter, 1/2 cup Crisco, and 3 cups sugar together with an electric mixer until light, fluffy, and pale.
- Add the 5 eggs one at a time, beating well after each addition until incorporated.
Step 2: Combine Dry and Wet Ingredients
- In a separate bowl, whisk together the 3 cups flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
- On low speed, add the dry ingredients to the creamed mixture in three parts, alternating with the 1 cup milk, beginning and ending with the dry ingredients. Mix only until just combined.
- Stir in the 1 teaspoon vanilla and 1 teaspoon lemon flavorings until evenly distributed.
Step 3: Bake and Cool
- Pour the batter into the prepared tube pan and spread evenly to level the top.
- 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.
💡 Make-Ahead & Storage: Store the cooled cake tightly wrapped in plastic wrap at room temperature for up to 3 days or freeze for up to 2 months.
Original Recipe Scan
