POUND CAKE - How to make POUND CAKE Recipe Demonstration

POUND CAKE...dates back to the 1700s. A perfectly delicious bundt cake for any special occasion!! Simple & Easy to make!! Serve with ice-cream, whipped cream, berries, nuts, and/or drizzle with your favorite chocolate(s)!! Recipe below by clicking on SHOW MORE...

POUND CAKE

Preheat oven to 325 degrees F.

Grease & flour, or spray, a (12-cup) Bundt or Tub Pan

• 3 cups granulated sugar
• 1 teaspoon pure vanilla extract
• 1 cup whole milk
• 1/2 cup all-vegetable shortening
• 6 large eggs
• 2 tablespoon powdered sugar for dusting top of baked POUND CAKE
• 1 cup butter, softened
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 3 cups all-purpose flour
• 1 teaspoon pure almond extract

1. Add butter & shortening to large mixing bowl. With an electric mixer, on medium speed, beat until creamy (about 2 minutes). Gradually add granulated sugar, continue beating, until light & fluffy. Add eggs, 1 at a time, beating after each until yellow of yolk disappears. Beat in vanilla & almond extract.
2. Whisk together flour, baking powder, and salt. Gradually add to butter mixture, alternating with milk. Beat on low speed just until flour can no longer be seen.
3. Evenly pour cake batter into prepared bundt pan.
4. Bake for 1 hour and 5 minutes, or until wooden pick inserted in center comes out clean. Cool in bundt pan on a wire rack for 15 minutes. Remove from pan. Cool an additional 40 minutes.
5. Using a sieve...sprinkle lightly with powdered sugar.
6. Slice & Serve.

TIPS: Store POUND CAKE in an airtight container, in refrigerator, for 3 day, or wrap well and freeze up to 30 days.

ENJOY your freshly baked POUND CAKE :)