light & airy pound cake

★★★★☆ 4 Reviews
BeachChic avatar
By Bea L.
from Emerald Isle, NC

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 Reviews
method Bake

Ingredients For light & airy pound cake

  • 2 stick
    butter, room temperature
  • 1/2 c
  • 3 c
  • 5 lg
    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

How To Make light & airy pound cake

  • 1
    Do Not Preheat Oven. Grease and flour tube pan or spray with Baker's Joy or use Wilton's Cake Release.
  • 2
    Cream together the butter, crisco and sugar. Add eggs, beating after each addition.
  • 3
    Alternate adding milk and flour, ending with flour. Add your extract of choice.
  • 4
    Pour 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.

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