Pound Cake – a delicious recipe with sugar, oleo, Crisco, eggs, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Add baking powder and salt to flour.
2
Cream butter, Crisco and sugar well.
3
Add eggs and beat well; add flour alternately with milk, beginning and ending with flour.
4
Add vanilla; beat until well mixed.
5
Cover with Saran Wrap (or aluminum foil) tightly and put in refrigerator overnight.
6
Put in cold pan, floured and greased, the night you mix the cake and put in cold oven.
7
Then set oven temperature to 325u00b0.
8
Bake 1 1/2 hours.
9
Do not open oven door until near the end of the baking period.
10
You can also leave this cake in the refrigerator until the next night before you bake, if it is more convenient.
11
Follow instructions carefully.
1584
kcal
Calories
16
g
Fat
322
g
Carbs
36
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 c. sugar, 2 sticks oleo, 1/2 c. Crisco, 5 eggs, and more.
Yes, 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.
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