Enjoy baking this classic dessert at home with our easy to follow pound cake recipe!
Ingredients
- 3 c. plain flour (cake flour may be substituted for plain flour)
- 3 c. sugar
- 1/2 tsp. baking powder
- 3 dashes of salt
- 5 eggs
- 2 sticks margarine
- 1/2 c. butter flavor Crisco
- 1 c. sweet milk
- 1 to 2 Tbsp. flavoring (lemon, vanilla or almond or a combination of the 3)
Baking Instructions
- Have all ingredients at room temperature. Hand stir all dry ingredients together. Add eggs and stir. Add butter and Crisco and stir. Add milk and stir. Put batter in
- mixer and beat at high speed until well blended. Add 1 to 2 teaspoons of your favorite flavoring and mix well. Pour batter into greased and floured tube pan. Place in cold oven. Bake at 325° for 1 hour and 20 to 30 minutes.
Calorie: 500
Total cooking time:1 hour 30 minutes
Difficulty level: Medium
An Epic Saga of Pound Cake Preparation
There you are, sitting in your kitchen, thinking about the perfect dessert to whip up. Your eyes land on the basic ingredients – **flour**, **sugar**, **baking powder**, and **salt**. A bulb lights up over your head, and you decide, it’s Pound Cake time, my friends!
The Gathering of the Ingredients
You rummage through your kitchen like a squirrel preparing for winter, collecting all the ingredients – **3 c. plain flour (or cake flour if you’re feeling fancy), 3 c. sugar, 1/2 tsp. baking powder, 3 dashes of salt, 5 eggs, 2 sticks margarine, 1/2 c. butter flavor Crisco, 1 c. sweet milk, 1 to 2 Tbsp. flavoring (lemon, vanilla, or almond, or if you’re feeling wild, a mix of all three)**. You’re all set to embark on your epic culinary journey.
The Stirring Spectacle
The first step is to stir all your dry ingredients together. Yes, use your hands. This isn’t a time to be dainty. Dig in and feel the textures, the granules of the sugar, the fine powder of the baking soda. Stir, and then stir some more. Remember, you’re not just mixing ingredients, you’re mixing love.
The Great Egg Addition
Next, it’s time to add your eggs. Now, I know what you’re thinking. “Is this a good time to practice my one-handed egg crack?” My friends, the answer is always, unequivocally, “Yes!” Embrace the inevitable mess, the rogue eggshell bits, and the unbridled joy of feeling like a culinary rockstar.
The Butter and Crisco Conundrum
Now, it’s time to add the butter and Crisco. You’re probably thinking, “Why both?” Well, my friend, why not both? Life is about balance, and apparently so is this cake.
The Sweet Milk Mystery
It’s time to pour in that sweet milk, my friends. If you’ve never heard of sweet milk before, don’t fret. It’s just a fancy name for regular milk. And no, it won’t make your cake taste like a Milky Way, though that does sound delicious.
The Mixer Mayhem
Now, you’re going to put your batter in the mixer and beat it at high speed until well blended. If you’ve never used a mixer before, be prepared for a snowstorm of flour and sugar. It’s a sweet, sticky blizzard that you’ll remember forever (and so will your kitchen floor).
The Flavoring Finale
Finally, add 1 to 2 teaspoons of your favorite flavoring and mix well. Whether you choose lemon, vanilla, or almond, or a mix of all three if you’re feeling adventurous, remember, this is your cake. You’re the master of this flavor domain.
The Oven Odyssey
Pour your batter into a greased and floured tube pan. Place it in a cold oven and bake at 325° for 1 hour and 20 to 30 minutes. And no, you didn’t misread that. A cold oven. This isn’t a typo, it’s a chance to break the rules and live on the wild side.
The Aftermath
As you sit back, waiting for the aroma of your freshly baked Pound Cake to fill your kitchen, you realize that this wasn’t just about baking a cake. It was about creating memories, making a mess, and having a laugh or two. You wipe a tear (or a blob of Crisco) from your eye, and reflect on your epic Pound Cake saga. And in the end, isn’t that what baking is all about? Baking and laughter, the perfect recipe for happiness.
