Pound Cake
Serves: 2
Presley Zulauf
1 January 1970
Based on User reviews:
52
Spice
58
Sweetness
37
Sourness
33
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Vegetable Shortening3 cups
Granulated Sugar5 large
Egg1 tsp
Baking Powder1 tsp
Table Salt1 tbsp
Vanilla ExtractDirections:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
Grease and flour a tube pan
4
Cream the butter and shortening together in a standing mixer fitted with a paddle attachment, starting at the slowest setting and increasing to a medium speed after 3 or 4 minutes
5
Cream on this setting until done
6
Add the sugar a little at a time
7
Add the eggs, 1 egg at a time, mixing after each addition, until well incorporated
8
In a mixing bowl combine the flour, baking powder and salt, and mix with a wire whisk until thoroughly combined
9
Reduce the stand mixer setting to the lowest speed
10
Start adding a little of the dry ingredient mix followed by some milk
11
Alternate the dry ingredients and the milk ending with dry ingredients
12
Then add the vanilla extract
13
Pour the batter into the prepared tube pan and bake until a toothpick inserted into the center of the pound cake comes out clean, 1 hour to 1 hour 30 minutes
14
Remove the pound cake from the oven and let it cool down for 3 to 5 minutes
15
Gently flip tube pan over to remove the cake, and cool the pound cake on a wire rack
16
If the pound cake cools too long while still in the tube pan, it might break or not come out
17
Cool the cake for 30 minutes before dusting with confectioners' sugar
18
Serve the same day or lightly toasted the following day