The story goes that pound cake got its name because it was originally made with a pound each of most of its ingredients. We've taken a few "pounds" off these ingredients, but the cake still has the same delicious taste that we remember!
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- 3 cup(s) sugar
- 1 cup(s) butter softened (2 sticks)
- 5 whole(s) eggs
- 3 cup(s) all-purpose flour divided
- 1 cup(s) evaporated milk divided
- 1 teaspoon(s) vanilla extract
- 0.5 cup(s) shortening
- •Coat a 10-inch Bundt or tube pan with cooking spray and lightly flour, set aside.
- • In a large bowl, with an electric beater on medium-high speed, beat sugar, butter, and shortening until creamy. Add eggs and beat until fluffy. Add 1-1/2 cups flour and 1/2 cup evaporated milk, beating until well blended. Add remaining 1-1/2 cups flour and 1/2 cup evaporated milk, and vanilla, beating until well mixed.
- • Pour batter into pan. Place in a cold oven and bake at 300 degrees F. 1-3/4 to 2 hours, or until a wooden toothpick inserted in center comes out clean. Let cool 10 minutes, then invert onto a wire rack to cool completely. Serve, or cover until ready to serve.
This recipe is a personal recipe added by Shawnzie and has not been tested or endorsed by MyRecipes.
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Pound Cake Recipe at a Glance
- COURSE: Desserts