crossorigin="anonymous"> Recipe for Big Pound Cake - SYR


Recipe for Big Pound Cake


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.



  • 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


  1. Prepare the Eggs: Start by beating 9 room-temperature eggs very well. This step ensures a light and airy texture in your pound cake.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Recipe for Big Pound Cake

Course Main Course
Servings 16 Yield


  • – 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


  • 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!


Pan used: Nordic Ware Angel Food Cake Pan, 18 Cup Capacity, Graphite – Cast Aluminum

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