Angel Pound Cake
Angel Pound Cake recipe
Yield
12 servingsPrep
15 minCook
75 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| ½ | cup |
vegetable shortening
|
*
|
| 3 | cups |
sugar
|
|
| 5 | large |
eggs
|
*
|
| 3 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
lemon extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 118 | ml |
vegetable shortening
|
*
|
| 7.1E+2 | ml |
sugar
|
|
| 5 | whole |
eggs
|
*
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 237 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
lemon extract
|
*
|
Directions
Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer.
Add eggs, one at a time, beating after each addition.
Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Mix just until blended after each addition.
Stir in flavorings. Pour batter into a greased and floured 10-inch tube pan.
Bake at 350℉ (180℃) for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 to 15 minutes; remove from pan, and let cool completely on a wire rack.
Dust with icing sugar if desired.
