light & airy pound cake
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.
prep time
cook time
method
Bake
yield
Ingredients
- 2 sticks butter, room temperature
- 1/2 cup crisco
- 3 cups sugar
- 5 large eggs, room temperture
- 1 cup milk, room temperture
- 3 cups *self-rising flour
- 2 teaspoons 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
How To Make light & airy pound cake
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Step 1Do Not Preheat Oven. Grease and flour tube pan or spray with Baker's Joy or use Wilton's Cake Release. -
Step 2Cream together the butter, crisco and sugar. Add eggs, beating after each addition.
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Step 3Alternate adding milk and flour, ending with flour. Add your extract of choice.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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