Whipping Up A Pound Cake from Scratch

cake Whipping Up A Pound Cake from Scratch

Note: I used 1/2 pound (2 sticks) Crisco shortening or butter. I used Crisco because that is what I had left over from the holidays and my nanna used Crisco.

  • 1/2 cup Crisco shortening
  • 2 sticks of butter
  • 3 cups sugar
  • 5 eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup milk
  • 1 teaspoon vanilla or lemon extract…or your favorite flavored extract
  • Add Lemon or orange peel. Give the pound cake a kick.
  • Directions: Preheat oven to 350 degrees F.

 

cake mixed Whipping Up A Pound Cake from Scratch

Cream the butter and shortening together. Add sugar, eggs, milk, flour and mix together.

cake vanilla Whipping Up A Pound Cake from Scratch

Add Vanilla Extract

cake lemon rind Whipping Up A Pound Cake from Scratch

Add Lemon Rind

cake grease pan Whipping Up A Pound Cake from Scratch

Grease pan with Crisco Oil

cake flour pan Whipping Up A Pound Cake from Scratch

Flour pan

cake ready to bake Whipping Up A Pound Cake from Scratch

Cake ready to bake

slice cake Whipping Up A Pound Cake from Scratch

With a my hand Architect hand mixer, cream the butter and shortening together. Add sugar, a little at a time. Add (room temp) eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased pan with additional Crisco oil and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean. Oh baby….serve with Whip creme or favorite fruit. YUMMY!

Add frosting. I omit frosting cause of living with my love one with Diabetes and I prefer it without frosting. Shrug shoulders…Oh well. I made the cake…

shared cake Whipping Up A Pound Cake from Scratch

I sliced at least 25 slices of cake to share with my Mister colleagues. He conveyed the cake was eaten in less than a hour. NO frosting. Frosting is good too….in my younger years.

 

 

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