Mama Iris' Pound Cake Recipe

Name: Mama Iris' Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks whipped margarine (regular may be substituted); 1/2 c. Crisco vegetable shortening; 2 3/4 c. sugar; 3 c. plain cake flour; 3/4 tsp. salt; 1/2 tsp. baking powder; 5 large or 6 medium eggs; 1 c. milk; 2 tsp. vanilla extract; 1 tsp. lemon flavoring; 1 to 2 tsp. coconut flavoring

Servings: persons

2 sticks whipped margarine (regular may be substituted)
1/2 c. Crisco vegetable shortening
2 3/4 c. sugar
3 c. plain cake flour
3/4 tsp. salt
1/2 tsp. baking powder
5 large or 6 medium eggs
1 c. milk
2 tsp. vanilla extract
1 tsp. lemon flavoring
1 to 2 tsp. coconut flavoring

1
Cream margarine and shortening until creamy and smooth.
2
Add sugar; cream with margarine and shortening.
3
Add eggs, one at a time, beating well after each one.
4
Measure dry ingredients; sift together.
5
Add dry ingredients alternately with milk, beginning and ending with flour mixture.
6
Add vanilla and other flavorings. Pour batter into a greased and floured tube pan.
7
Bake at 325u00b0 until done, approximately 1 hour to 1 hour and 10 minutes.

1517

kcal

Calories

Fat

307

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: 2 sticks whipped margarine (regular may be substituted), 1/2 c. Crisco vegetable shortening, 2 3/4 c. sugar, 3 c. plain cake flour, and more.

Yes, Mama Iris' 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.

Mama Iris' Pound Cake

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