Pound Cake
The classic pound cake gets its name because traditionally, it was made with a pound each of butter, sugar, eggs, and flour. The recipe here has been adapted slightly for a lighter texture and added flavor with the inclusion of M-K Pure Vanilla Extract. The outcome is a dense yet tender crumb, perfect for enjoying plain, toasted, or accompanied by a scoop of ice cream or fresh fruit.
Ingredients
- 3 c. Cake Flour, sifted
- 2 c. Sugar
- 1 tsp. Baking Powder
- 1 1/2 tsp. Salt
- 1 c. Shortening
- 1 c. Whole Eggs (4 or 5 eggs), unbeaten
- 1/4 c. Milk
- 2 tsp. M-K Pure Vanilla Extract
- Powdered sugar (for dusting, optional)
Directions
- Preheat your oven to 325°F.
- In a large bowl, sift together the cake flour, sugar, baking powder, and salt.
- Add the shortening and unbeaten eggs to the dry ingredients.
- Mix well using an electric mixer or a spatula for about 3 minutes, until well combined.
- Gradually pour in the milk and M-K Pure Vanilla Extract, continuing to mix for another 2 minutes until the batter is smooth and well incorporated.
- Transfer the batter to a 10-inch cake pan, about 4 inches deep, that has been greased and dusted with flour.
- Smooth the surface with a spatula to ensure an even distribution.
- Bake in the preheated oven for about 1 hour and 15 minutes, or until a toothpick or cake tester inserted into the center of the cake comes out clean.
- Once baked, allow the cake to cool slightly in the pan for about 10 minutes.
- Remove the cake from the pan and place it on a cooling rack.
- While the cake is still warm, you can sprinkle the top with powdered sugar for a sweet touch.
