Light & Airy Pound Cake

Bea L.


This is very light to be a pound cake. It calls for self-rising flour, which to me makes the texture seem not as tight as a regular pound cake. But you can also use either cake flour or all purpose flour. See comment at bottom. I personally have always used the self-rising flour with this recipe.

★★★★☆ 4 votes


2 stick
butter, room temperature
1/2 c
3 c
5 large
eggs, room temperture
1 c
milk, room temperture
3 c
*self-rising flour
2 tsp
vanilla extract (or lemon or almond)
*cake flour: use 3 cups flour plus 1 tsp baking soda & 1/4 tsp salt
*plain flour: use 3 cups flour plus 1/2 tsp baking powder


1Do Not Preheat Oven. Grease and flour tube pan or spray with Baker's Joy or use Wilton's Cake Release.
2Cream together the butter, crisco and sugar. Add eggs, beating after each addition.
3Alternate adding milk and flour, ending with flour. Add your extract of choice.
4Pour into your prepared tube pan and place into the cold oven and bake @ 350 for approximately 1 hour and 10 minutes. Do not open oven door for 1 hour.
5* The recipe states that you can also use either Swans cake flour or all purpose flour with the additions listed above in the ingredient section.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy