Pound Cake

Name: Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 c. sugar; 3 c. Swans Down cake flour; 1/2 c. butter; 1/2 c. Crisco; 1 c. sweet milk; 6 large eggs or 7 or 8 small eggs; 1 tsp. vanilla; 1 tsp. lemon; 1 tsp. rum; 1 tsp. almond

Eats Now Editorial Team · Baking & Desserts

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Pound Cake – a delicious recipe with sugar, Swans, butter, Crisco, sweet milk, eggs. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

3 c. sugar
3 c. Swans Down cake flour
1/2 c. butter
1/2 c. Crisco
1 c. sweet milk
6 large eggs or 7 or 8 small eggs
1 tsp. vanilla
1 tsp. lemon
1 tsp. rum
1 tsp. almond

1
Cream sugar with butter and Crisco.
2
Add eggs, one at a time. Stir in flour first and last, alternately with milk.
3
Add extracts.
4
Bake at 325u00b0 for 1 hour.
5
Do not open oven door until then.
6
Check to see if cake leaves sides of pan.
7
Bake in a tube pan.
8
Start in cold oven.
9
Have ingredients at room temperature.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

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 10 ingredients. The key ingredients include: 3 c. sugar, 3 c. Swans Down cake flour, 1/2 c. butter, 1/2 c. Crisco, 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.

Quick Info

Servings
4 servings
Category
Baking & Desserts

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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