Ingredients
Preparation Directions
- HEAT oven to 325F. Coat a ten-inch tube pan with flour no-stick cooking spray.
- BEAT shortening and sugar with electric mixer in large bowl until light and fluffy, about 4 minutes. Add eggs, individually, beating well after each addition.
- COMBINE cake flour, baking powder and salt in medium bowl. Add alternately with milk, vanilla and lemon extract to shortening mixture. Beat until smooth. Turn batter into prepared pan.
- BAKE one hour or until toothpick placed in centered arrives clean. Awesome one hour remove cake from pan and awesome completely on rack. For everyone, sprinkle cake with powdered sugar.
Dietary Information Per Serving
Meal (1 slice, 1/12 of cake), Calories 450 (Energy 200), Total Fat 23g (Saturated Fats 6g, Trans Fat 0g), Cholesterol 90mg, Sodium 180mg, Total Carb 56g (Soluble Fiber 1g, Sugars 36g), Protein 6g Percent Daily Value*: Vit A 2%, Ascorbic Acid %, Calcium 6%, Iron 10%.
*Percent Daily Values derive from a couple,000 calorie diet.
Golden Pound Cake is rated 4.75 from 5 by 4.
Rated 5 from 5 by tanawoo from Light, moist, and flavorful! I substituted cake flour for 1 cup all-purpose flour - 2 tablespoons of all-purpose flour + 2 tablespoons of corn starch. I additionally used a combination of 1/3 cup evaporated milk + 1/3 cup water. Lastly, I added and extra 1/4 teaspoon of salt. This really is my fourth batch. This recipe is completely scrumptious!
Date printed: 2016-04-12
Rated 5 from 5 by SuzyinAL from Simple and easy , Scrumptious! I simply chose to make this cake which is sooooo good! Includes a wonderful texture and taste. Changes I made were: used butter crisco rather of standard, used buttermilk rather of milk, and used almond flavoring rather of lemon. Adopted anything else towards the tee.I've used another recipe for 4 decades, however i think this is the main one I'll use goingforward.
Date printed: 2015-11-18
Rated 4 of every 5 by BRNTerri from Excellent but needs some improvement I made just *half* of the inside a standard loaf pan. I made use of 1 c. plus 1 T. all-purpose flour instead of 1 1/4 c. cake flour. I made use of less sugar (2/3 c.) however it's still far too sweet there's insufficient salt inside it. I made use of a little more lemon extract (3/4 t.), since i have wanted a lemon pound cake. It baked on 350 levels for 28 minutes. The wedding cake would be a medium golden brown throughout also it got the classic lengthy crack that split open on the top.Wonderful cake. The feel from the crumb is great, pretty fine, not filled with air holes and incredibly moist. This truly is a superb recipe also it's nice to bake a cake on your own that doesn't use butter, though I believe butter flavored Crisco could be great in here. I'll use 1/2 c. sugar and threeOr8 t. salt the next time for half this recipe.
Date printed: 2014-01-03
Rated 5 from 5 by ShayK84 from Amazing Timeless Classic Recipe It was the very first cake that my mother trained me to bake two decades ago (I had been 7). Everybody was always asking her to bake it for potlucks, and bake sales. It's an easy recipe to follow along with, by following a instructions the wedding cake arrives amazing each time.
Date printed: 2011-09-30
- 2016-09-17T08:16CST
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