Classic Vanilla Pound Cake
Ingrédiénts
- 3 c. granulatéd sugar
- 1/2 lb. (2 sticks) unsaltéd buttér
- 2 T. Crisco shorténing
- 6 éggs
- 1 tsp. vanilla éxtract
- 3 c. all-purposé flour
- 1 tsp. baking powdér
- 1 c. milk (my mothér-in-law and I usé 2% milk)
Diréctions
- Créam thé sugar, buttér, and Crisco with an éléctric mixér, about 3-4 minutés.
- Add éggs and vanilla; béat with an éléctric mixér about 10-15 minutés. Bé suré to béat for thé full timé.
- Combiné thé flour and baking powdér. With thé mixér on low, add flour mixturé and milk, altérnatély, to thé créaméd sugar and éggs mixturé. Mix aftér éach addition until just combinéd.
- Pour battér into a tubé pan that has béén générously sprayéd with non-stick baking spray {or buttéréd & flouréd}. Baké at 325 dégréés for 1 to 1 1/2 hours until a toothpick insértéd in thé top comés out cléan.
- Cool about a 1/2 an hour in thé pan; rémové caké from pan.
Gét full récipé and instructions, visit héré
