photo by the_cookie_lady
- Ready In:
- 1hr 50mins
- 2 cups unsifted cake flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 2⁄3 cups sugar
- 5 large eggs, at room temperature
- 2 teaspoons vanilla
- Preheat oven to 325* (F).
- Spread solid shortening on bottom and sides of 9x5x3 inch loaf pan, or 9-inch tube pan.
- Dust evenly with flour; tap out excess.
- Set prepared pan aside.
- Sift together flour, salt, and baking powder.
- In a mixing bowl, beat butter until soft and fluffy.
- Gradually add sugar and beat until very light and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- By hand or on low speed, gradually stir in flour mixture-- blend well.
- Pour batter into prepared pan and bake in preheated oven for 1 hour and 15-20 minutes for loaf pan (40-45 mins. for tube pan), or until toothpick comes out clean.
- Cool the cake in its pan on a wire rack for 20 minutes.
- Slide a knife around the edges to loosen the cake from pan.
- Remove cake from pan, flip up-right, and cool completely on wire rack.
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LOVE this recipe! I wanted to make a pound cake without needing to use a ridiculous amount of ingredients like with most other pound cake recipes (budget is extra tight right now, need to cut back wherever possible) and this just might become my favorite pound cake recipe! It is significantly sweeter than a traditional pound cake, but that means it's perfect to snack on just as it is without adding anything at all to it. I made some petit fours with it and it's a bit too sweet for that, I think, once paired up with the sweetness of the frosting. But plain this is fabulous! It's nice and moist, not as dense as a typical pound cake which I happen to light a lot. I didn't have a "crust" on top like another reviewer did - I think maybe the cake was a bit over baked for that to happen. This has been added to my list of recipes I loved, and I will definitely be making it again!
Wow! I made this tonight for a tea party that I am having tomorrow. Of course I had to test it first, just to be sure it was servable! It was awesome! I plan on serving some slices plain or with whipped cream and jam, and cut some into chunks for dipping into a mocha fondue. This cake will be perfect for both. I happened to like the sweeter taste, but it also cuts down on how much cake I eat at one time because it is so rich. I'll definitely be making this again. I'm so glad I chose to make this for my party! Thanks for posting this!
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RECIPE SUBMITTED BY
Hi! My name is Elaine. I am still currently in school, but one of my favorite hobbies, along with dancing, is to cook. Ever since I was really young, my mom and I would make everything together, especially cookies, cakes, and all other sweets. My dad always cooked dinners, and has passed down many good tips and wonderful recipes. I work whenever I can as a hostess at a nearby restaurant.