Selma'S Virginia Pound Cake – a delicious recipe with butter, Crisco, sugar, eggs, cake flour, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream together butter and Crisco.
2
Add sugar and continue to cream until perfectly smooth, about 10 minutes.
3
Add eggs, one at a time, beating until well blended.
4
Add cake flour a little at a time.
5
Slowly add milk, then flavorings.
6
Add baking powder last. (This is a lighter and better blended mixture if electric mixer is used.) Grease and flour a large Bundt pan (or line with foil and grease and flour a large tube pan or a small tube pan and a loaf pan).
7
Pour cake batter into pans and place in a cold oven.
8
Turn temperature to 325u00b0 or 350u00b0 and bake for 1 hour and 15 minutes. Do not jar cake or remove from oven too soon.
9
Cool slightly and remove from pan.
10
Can be served as a base for strawberry shortcake.
11
Toasted pound cake slices spread with butter make an excellent breakfast treat.
12
Freezes well.
2009
kcal
Calories
65
g
Fat
322
g
Carbs
37
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: 1 c. butter, softened, 1/2 c. Crisco, 3 c. sugar, 5 eggs, and more.
Yes, Selma'S Virginia 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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