The Promised Pound Cake Recipe

Hey you Ft. Lauderdale girls! As promised, here is Beth’s go-to pound cake recipe. I pray it blesses you (and your neighbor)!

5 Flavor Pound Cake:

2 sticks butter, softened
1/2 cup Crisco shortening
3 cups sugar
5 eggs, well-beaten
3 cups flour
1/2 tsp. baking powder
1 tsp. salt
1 cup milk
1 tsp. each of vanilla, lemon, almond, coconut and butter flavor extracts

In a mixer, combine butter and Crisco until smooth. Add sugar and beat until fluffy. Add eggs and mix. In a small bowl, blend together dry ingredients: flour, baking powder and salt. Add in flour mixture, alternately with milk. Mix in extracts. Pour into well greased and floured tube pan. Bake at 325 degrees for 1 and 1/2 hours. Let cool completely before you turn it out of the pan. That means you’ll need to make it about four hours in advance of serving. You can put a glaze on it but it doesn’t need it. You can also throw some fresh strawberries or blueberries on it with whipped cream.

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15 Responses to “The Promised Pound Cake Recipe”

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Comments:

  1. 1
    Sarah Marion says:

    Thank you. You all are awesome!

  2. 2
    Volleyball Ginger says:

    yummy!

  3. 3
    Dawn Blount says:

    I’ve made this one from a previously posting you’ve shared and it is delicious!

  4. 4
    Melanie Shoaf says:

    Headed to the grocery. Thanks.

  5. 5
    Betty Marschner says:

    Hey Dear Beth,
    Is it okay to use buttered flavored Crisco? Gona try this soon for next serving event.
    Love

    • 5.1
      LPM-KMac says:

      Hey Betty, the butter-flavored Crisco would probably work just fine if that’s what you have! I personally think no one can have too much butter. 🙂

  6. 6
    Nancy says:

    This sounds so yummy. Can’t wait to make it! Love you and your team SO MUCH!! Thank you for all you do and are!!!! Xoxox

  7. 7
    Karen Anderson says:

    Can’t wait to try it! Thanks.

  8. 8
    Sherry says:

    Can you use almond or coconut flour instead?

    • 8.1
      LPM-KMac says:

      I’d sure be interested to know how your flour substitution works, Sherry! I’m thinking it could be slightly denser than regular flour, but so worth a try!

  9. 9
    Jes says:

    I’m trying this with gluten free flour today!! 🙂

  10. 10
    Donna says:

    Thank you. I know she makes a white cake too and other great dishes. Maybe she should just have a cookbook or should could put a recipe maybe In each book of hers or study book. Food for the body and soul at the same time.

  11. 11
    Hannah Belle says:

    Thanks for sharing the recipe! Where can we see the Siesta photo?? 🙂

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