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Are you craving a dessert that’s rich, buttery, and absolutely indulgent? Look no further than this recipe for a Big Pound Cake that promises to satisfy your sweet tooth and impress your guests. Made with simple ingredients and a touch of love, this cake is a true delight for any occasion.
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Ingredients:
- 9 eggs, at room temperature
- 1-1/2 cups Crisco
- 3 cups sugar
- 1 teaspoon vanilla extract
- 3 cups White Lily all-purpose flour, sifted
Directions:
- Prepare the Eggs: Start by beating 9 room-temperature eggs very well. This step ensures a light and airy texture in your pound cake.
- Cream the Crisco and Sugar: In a mixer, cream together the Crisco and sugar until they are well mixed and have a creamy consistency. Add in the vanilla extract for a delightful flavor.
- Incorporate the Eggs: Slowly add the beaten egg mixture into the creamed Crisco and sugar while continuing to mix. This gradual incorporation ensures a smooth and evenly textured batter.
- Add the Flour: Once the eggs are fully incorporated, add the sifted White Lily all-purpose flour to the batter. Beat on medium speed for at least 20 minutes or until the batter becomes light, fluffy, and well combined.
- Prep the Pan and Bake: Prepare your baking pan (Nordic Ware Angel Food Cake Pan recommended) by spraying it with baking spray. Pour the prepared batter into the pan, ensuring it is evenly distributed.
- Bake to Perfection: Place the pan in a preheated 300°F oven and bake for 125 to 140 minutes. The low and slow baking process ensures that the cake cooks evenly and develops a golden crust while remaining moist and tender on the inside.
- Enjoy the Deliciousness: Once baked to perfection, remove the pound cake from the oven and allow it to cool slightly before slicing. Serve slices of this heavenly cake on their own or with a dollop of whipped cream and fresh berries for an extra touch of decadence.
Tips and Notes:
- Room Temperature Ingredients: Ensure that your eggs are at room temperature for better incorporation into the batter.
- Mixing Time: Be patient while mixing the batter, as the longer mixing time contributes to the cake’s light and fluffy texture.
- Pan Recommendation: Using a high-quality pan like the Nordic Ware Angel Food Cake Pan helps in achieving the perfect shape and texture for your pound cake.
Whether you’re celebrating a special occasion or simply treating yourself to a delightful dessert, this Big Pound Cake recipe is sure to become a favorite in your baking repertoire. Indulge in every bite of this buttery goodness and savor the joy it brings with each slice. Happy baking!
![Recipe for Big Pound Cake](https://grefti.com/wp-content/uploads/2024/03/WhatsApp-Image-2024-04-01-at-12.10.44-AM-500x500.jpeg)
Recipe for Big Pound Cake
Ingredients
- – 9 eggs at room temperature
- – 1-1/2 cups Crisco
- – 3 cups sugar
- – 1 teaspoon vanilla extract
- – 3 cups White Lily all-purpose flour sifted
Instructions
- Beat 9 room-temperature eggs very well.
- Cream Crisco and sugar together in a mixer until well mixed. Add vanilla extract.
- Slowly add the egg mixture while continuing to mix.
- Add the sifted flour. Continue beating on medium for at least 20 minutes, until light and fluffy.
- Spray your pan with baking spray and pour the batter into the pan.
- Bake in a 300°F oven for 125 – 140 minutes.
- Enjoy!
Notes
Pan used: Nordic Ware Angel Food Cake Pan, 18 Cup Capacity, Graphite – Cast Aluminum