BEST EVER VANILLA POUND CAKE

 

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BEST EVER VANILLA POUND CAKE<br /><br />
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I've been baking for over 30 years, and this is my all time favorite & go to pound cake! I've never before shared this recipe! It's been safe guarded. But, life it too short to keep great recipes to yourself, so I'm sharing this prize winning pound cake recipe with the world! HERE IT IS:</p><br />
<p>2 sticks salted butter - softened (do not substitute)<br /><br />
1/2 cup Crisco Shortening (solid)<br /><br />
3 cups granulated sugar<br /><br />
5 large eggs - room temp (all natural are best)<br /><br />
1 cup whole milk - room temp<br /><br />
3 cups cake flour (usually in a red box)<br /><br />
1/2 teaspoon baking powder<br /><br />
1 teaspoon vanilla extract<br /><br />
1/2 teaspoon lemon juice</p><br />
<p>DO NOT PREHEAT OVEN!<br /><br />
Cream the butter & crisco together until smooth and fluffy. Add sugar and cream for several minutes until lighter in color and fuller/creamer in appearance. Add eggs one at a time (I crack all eggs into a small bowl & then pour one egg over into the mixing bowl at a time). In separate bowl, stir baking powder into cake flour with a fork. Then, alternately mix in the flour and milk to the mixing bowl. Beginning and ending with flour (I do it in thirds. And, I turn off the mixer each time when adding the flour so it doesn't fly all over the place) Beat on medium until smooth. Lastly, add vanilla and lemon juice and mix in just until incorporated.<br /><br />
Grease & flour pound cake pan (light colored pans bake prettier and don't burn as easily) or spray well with a floured baking spray. Put in a COLD oven, (middle of middle rack) then turn on oven to 300. Bake for 1 hr 25 min. Turn oven off, crack door and let cake sit for 20 min longer in oven. Then remove cake and let it cool 5 minutes before turning out of pan.<br /><br />
That's it!<br /><br />
Your family will thank you for baking it! Mine does! And I believe this pound cake will be your all time favorite too!<br /><br />
Happy Baking!
BEST EVER VANILLA POUND CAKE
Please “like” our page for more great recipes and family homesteading information.
(SHARE TO SAVE)
I’ve been baking for over 30 years, and this is my all time favorite & go to pound cake! I’ve never before shared this recipe! It’s been safe guarded. But, life it too short to keep great recipes to yourself, so I’m sharing this prize winning pound cake recipe with the world! HERE IT IS:2 sticks salted butter – softened (do not substitute)
1/2 cup Crisco Shortening (solid)
3 cups granulated sugar
5 large eggs – room temp (all natural are best)
1 cup whole milk – room temp
3 cups cake flour (usually in a red box)
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon lemon juiceDO NOT PREHEAT OVEN!
Cream the butter & crisco together until smooth and fluffy. Add sugar and cream for several minutes until lighter in color and fuller/creamer in appearance. Add eggs one at a time (I crack all eggs into a small bowl & then pour one egg over into the mixing bowl at a time). In separate bowl, stir baking powder into cake flour with a fork. Then, alternately mix in the flour and milk to the mixing bowl. Beginning and ending with flour (I do it in thirds. And, I turn off the mixer each time when adding the flour so it doesn’t fly all over the place) Beat on medium until smooth. Lastly, add vanilla and lemon juice and mix in just until incorporated.
Grease & flour pound cake pan (light colored pans bake prettier and don’t burn as easily) or spray well with a floured baking spray. Put in a COLD oven, (middle of middle rack) then turn on oven to 300. Bake for 1 hr 25 min. Turn oven off, crack door and let cake sit for 20 min longer in oven. Then remove cake and let it cool 5 minutes before turning out of pan.
That’s it!
Your family will thank you for baking it! Mine does! And I believe this pound cake will be your all time favorite too!
Happy Baking!

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