Pound Cake
Recipe: #15699
November 08, 2014
Categories: Desserts, Cakes, Tube/Bundt, One-Pot Meal, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Mothers Day, New Years, Potluck Thanksgiving, Oven Bake, Vegetarian, Flour, Butter/Margarine, Kosher Dairy, more
"The trick to a perfect pound cake is to beat, beat, beat the eggs until they are a thick and lemon colored which takes around 3-4 minutes, if you follow this then you will have a high moist pound cake"
Original is 14 servings
Ingredients
Nutritional
- Serving Size: 1 (125.8 g)
- Calories 407.9
- Total Fat - 17.5 g
- Saturated Fat - 6.2 g
- Cholesterol - 84.5 mg
- Sodium - 4089.7 mg
- Total Carbohydrate - 56.9 g
- Dietary Fiber - 1.1 g
- Sugars - 36.8 g
- Protein - 5.9 g
- Calcium - 39.1 mg
- Iron - 0.8 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 300º F. Grease large bundt pan very well.
Step 2
Cream together butter, vegetable shortening and granulated sugar until light and fluffy, about 3 minutes. Add eggs one at a time, making sure each is fully incorporated before adding another, then beat about 3-4 minutes until thick. Beat in vanilla extract.
Step 3
Reduce mixer speed to low, or use a large spoon, mix in flour and milk alternately, making sure to combine well but not to over mix!
Step 4
Pour batter into prepared pan.
Step 5
Bake 1 1/2 hours or until a cake tester skewer inserted in the center comes out clean.
Step 6
Remove from oven and allow to cool for about 10-15 minutes on a wire rack before turning the cake out onto a wire rack to cool completely.
Tips
No special items needed.
0 Reviews
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