Vanilla Pound Cake

This vanilla pound cake recipe is super moist and delicious. I love a moist dessert that you can enjoy with or without frosting. Pound cakes tend to be rich and bake on a lower heat for a longer amount of time. It is important to cook a pound cake below 300 degrees Fahrenheit, so that it cooks all the way without drying out.

Pound cakes are great to make in various flavors as well. Try making one in strawberry, lemon, almond and chocolate. Pound cakes taste great cold or at room temperature. This pound cake is perfect with morning coffee or tea.

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Ingredients

1/2 cup vegetable oil
1 box of French vanilla pudding – 3.4 oz
4 large eggs
1/2 cup of milk (any)
8 ounces of regular sour cream
1 teaspoon of Almond extract
1 teaspoon of Butter extract
1/2 Tablespoon of Vanilla extract
Crisco or solid vegetable shortening (to use to grease the pan)
2 Tablespoons of flour

Supplies

Loaf pan
Mixing bowls
Whisk
Mixing spoon
Measuring cup
Measuring spoons
Cake stand

Directions For Vanilla Pound Cake

Pre-heat oven to 290 degrees Fahrenheit.
Grease a loaf pan with Crisco by rubbing the bottom and sides. Then shake a couple of Tablespoons of flour around to cover the pan. Empty excess in the trash. The goal is to flour the pan generously.
Combine all wet ingredients in one bowl and whisk until well blended.

In another bowl, combine all dry ingredients.

Then add 1 cup of wet ingredients and whisk for about 15 seconds before adding another cup of wet mixture. Repeat until all is combined but do not over beat/whisk or your cake will deflate while baking.

Next, pour into loaf pan and bake for 2 hours or until top is lightly brown and a toothpick or fork comes out clean (no batter).

Now, allow it to cool for about 5 minutes and then flip it over on a cake plate. Wait for another 5 minutes or when pan is cool to touch and cake should come out cleanly on cake plate.