Blanche's Classic Pound Cake 🍰✨

This classic pound cake recipe is a true delight that combines rich flavors with a moist, dense texture. Perfect for any celebration or afternoon tea, this cake is sure to impress your guests. Serve it plain, or top it with fresh berries and whipped cream for a touch of elegance! 🍓🍦

Ingredients

For the Cake

1 stick (1/2 cup) butter, softened
1 stick (1/2 cup) margarine, softened
1/2 cup shortening
3 cups sugar
6 large eggs
1 cup milk
3 cups all-purpose flour
1 tsp baking powder
2 tsp vanilla extract
2 tsp lemon extract
2 tsp almond extract

Instructions

Cream the Fats: In a large bowl, cream together the butter, margarine, and shortening with the sugar until light and fluffy.

🥄 Make sure your butter and margarine are at room temperature for the best creaming results. This helps to incorporate air, making the cake lighter!

Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Combine Dry Ingredients: In another bowl, whisk together the flour and baking powder.
Alternate Ingredients: Gradually add the flour mixture and milk to the creamed mixture, alternating between the two. Start with 1 cup of flour, then 1/2 cup of milk, and repeat until the last cup of flour is added.
Flavor It Up: Stir in the vanilla, lemon, and almond extracts until well combined.
Bake: Pour the batter into a greased 10-inch angel food cake pan and bake in a preheated oven at 325°F (163°C) for 1 hour and 20-30 minutes, or until a toothpick inserted into the center comes out clean.

🔥 Keep an eye on the cake towards the end of the baking time. If it starts to brown too much, cover it loosely with aluminum foil to prevent burning.

Cool and Serve: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Tips for Success

Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Enhancements: Consider drizzling a simple glaze over the cooled cake made from powdered sugar and lemon juice for added sweetness and zest!
Freezing: This cake freezes beautifully! Wrap slices in plastic wrap and then in aluminum foil, and they’ll last for up to 3 months.

Variations

Chocolate Twist: Add 1 cup of cocoa powder to the flour for a rich chocolatey delight! 🍫
Citrus Burst: Substitute some of the flour with a citrus zest for a fresh lemon or orange flavor.
Nutty Goodness: Mix in 1 cup of chopped nuts (like walnuts or pecans) for added texture and flavor.

Enjoy baking and savoring this delightful pound cake! 🎉❤️

All Revisions

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Here is the text you provided: **POUND CAKE** - 1 stick butter - 1 stick margarine - ½ cup shortening - 3 cups sugar - 6 large eggs - 1 cup milk - 3 cups all-purpose flour - 1 tsp. baking powder - 2 tsp. vanilla - 2 tsp. lemon extract - 2 tsp. almond extract **Instructions:** Cream butter, margarine, and shortening with sugar. Beat until light and fluffy. Add eggs one at a time, beating continuously. Add flour and milk. Alternating 1 cup flour and ½ cup milk with the last cup flour, add baking powder. Add flavorings. Bake in 10" angel food cake pan for 1 hour & 20-30 minutes at 325°. **Blanche Haupt** **Page 250**

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# Blanche's Classic Pound Cake 🍰✨ This classic pound cake recipe is a true delight that combines rich flavors with a moist, dense texture. Perfect for any celebration or afternoon tea, this cake is sure to impress your guests. Serve it plain, or top it with fresh berries and whipped cream for a touch of elegance! 🍓🍦 ## Ingredients ### For the Cake - 1 stick (1/2 cup) butter, softened - 1 stick (1/2 cup) margarine, softened - 1/2 cup shortening - 3 cups sugar - 6 large eggs - 1 cup milk - 3 cups all-purpose flour - 1 tsp baking powder - 2 tsp vanilla extract - 2 tsp lemon extract - 2 tsp almond extract ## Instructions 1. **Cream the Fats:** In a large bowl, cream together the butter, margarine, and shortening with the sugar until light and fluffy. > 🥄 Make sure your butter and margarine are at room temperature for the best creaming results. This helps to incorporate air, making the cake lighter! 2. **Add Eggs:** Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. 3. **Combine Dry Ingredients:** In another bowl, whisk together the flour and baking powder. 4. **Alternate Ingredients:** Gradually add the flour mixture and milk to the creamed mixture, alternating between the two. Start with 1 cup of flour, then 1/2 cup of milk, and repeat until the last cup of flour is added. 5. **Flavor It Up:** Stir in the vanilla, lemon, and almond extracts until well combined. 6. **Bake:** Pour the batter into a greased 10-inch angel food cake pan and bake in a preheated oven at 325°F (163°C) for 1 hour and 20-30 minutes, or until a toothpick inserted into the center comes out clean. > 🔥 Keep an eye on the cake towards the end of the baking time. If it starts to brown too much, cover it loosely with aluminum foil to prevent burning. 7. **Cool and Serve:** Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. ## Tips for Success - **Storage:** Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. - **Enhancements:** Consider drizzling a simple glaze over the cooled cake made from powdered sugar and lemon juice for added sweetness and zest! - **Freezing:** This cake freezes beautifully! Wrap slices in plastic wrap and then in aluminum foil, and they’ll last for up to 3 months. ## Variations - **Chocolate Twist:** Add 1 cup of cocoa powder to the flour for a rich chocolatey delight! 🍫 - **Citrus Burst:** Substitute some of the flour with a citrus zest for a fresh lemon or orange flavor. - **Nutty Goodness:** Mix in 1 cup of chopped nuts (like walnuts or pecans) for added texture and flavor. Enjoy baking and savoring this delightful pound cake! 🎉❤️

name

Blanche's Pound Cake

Gallagher Kitchen