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

How to Make Light & Airy Pound Cake


  • 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.

Printable Recipe Card

About Light & Airy Pound Cake

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