Easy Moist Pound Cake Recipe

Name: Easy Moist Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. shortening; 1 c. margarine, softened; 3 c. sugar; 5 eggs, at room temperature and beaten; 3 c. flour; 1/4 tsp. baking powder; 1 c. milk, at room temperature; 1 tsp. lemon extract; 1 tsp. vanilla extract; 1 tsp. butter extract; 1/4 tsp. almond extract

Servings: persons

1/2 c. shortening
1 c. margarine, softened
3 c. sugar
5 eggs, at room temperature and beaten
3 c. flour
1/4 tsp. baking powder
1 c. milk, at room temperature
1 tsp. lemon extract
1 tsp. vanilla extract
1 tsp. butter extract
1/4 tsp. almond extract

1
Cream shortening and margarine until light.
2
Add sugar gradually, beating until fluffy.
3
Add eggs one at a time, beating well after each addition.
4
Mix flour and baking powder in bowl. Add to creamed mixture alternately with milk, beating well after each addition.
5
Stir in flavorings.
6
Pour into greased and floured 10-inch tube pan.
7
Place in cold oven.
8
Set oven temperature to 325u00b0.
9
Bake for 1 hour and 20 minutes.
10
Cool in pan for several minutes.
11
Invert onto serving plate.
12
16 servings.

1582

kcal

Calories

Fat

322

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 c. shortening, 1 c. margarine, softened, 3 c. sugar, 5 eggs, at room temperature and beaten, and more.

Yes, Easy Moist Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Easy Moist Pound Cake

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