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Cold Oven Pound Cake




Source of Recipe


Internet


List of Ingredients




2 sticks butter or margarine
1/4 cup vegetable shortening (I use Crisco)
3 cups sugar
5 eggs
2 teaspoons lemon flavoring
1 1/4 teaspoons butter flavoring
3 cups sifted cake flour + 1 tablespoon baking powder
1 cup whole milk


Recipe



1. Cream butter and shortening together at medium to fast speed. Add sugar, one cup at a time. Add eggs one at a time and cream thoroughly at medium to fast speed until batter is fluffy.

2. Beginning and ending with flour, add flour and
milk alternately on low speed (I add one cup of flour each time and 1/2 cup of milk each time. At this step. beat only until well-blended, as too much beating will make a tough cake.)

3. Add flavorings at low speed. Pour into greased and floured 10-inch tube pan. Insert pan into cold oven,
turn oven on, and bake at 325 degrees for about 1 1/2 hours.

4. Let cool for ten minutes. Loosen edges with knife and turn out onto cake plate.

5. Frost, if desired when cake has completely cooled.

Wilton Buttercream Icing
1/2 cup solid vegetable shortening
1/2 cup butter or margarine (use vegetable shortening and 1/2 teaspoon Wilton Butter Extract for very white icing)
1 tsp. Clear Vanilla Extract
4 cups sifted confectioners sugar (approx. 1 lb.)
2 tablespoons milk (Use 3 to 4 tablespoons of light corn syrup to thin if needed.)

1. Cream butter and shortening. Add vanilla. Gradually add sugar, one cup at a time, on medium speed. Scrape sides and bottom of bowl often. Icing, at this point, will appear dry.

2. Add milk and beat at medium speed until light and fluffy. Keep icing covered with damp cloth until ready to use.