light & airy pound cake
(4 ratings)
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 ratings)
method
Bake
Ingredients For light & airy pound cake
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2 stickbutter, room temperature
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1/2 ccrisco
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3 csugar
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5 lgeggs, room temperture
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1 cmilk, room temperture
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3 c*self-rising flour
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2 tspvanilla extract (or lemon or almond)
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*cake flour: use 3 cups flour plus 1 tsp baking soda & 1/4 tsp salt
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*plain flour: use 3 cups flour plus 1/2 tsp baking powder
How To Make light & airy pound cake
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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.
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3Alternate adding milk and flour, ending with flour. Add your extract of choice.
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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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