Recipe: All-Butter Pound Cake

“My mom always made this pound cake when I was growing up, usually for the holidays. I remember it being a treat to have a slice for breakfast the day after Thanksgiving. I’ve started making it every year for Thanksgiving as well, but I put my own spin on it: Throwing in some fresh cranberries and drizzling an orange glaze over the top. It’s also delicious in the summer with fresh blueberries in it.”

– Emma Kent, multimedia editor

All-Butter Pound Cake

All-Butter Pound Cake


  • 1 ½ cups butter-flavored Crisco
  • 5 eggs
  • 3 cups sugar
  • 3 cups cake flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 tablespoon vanilla extract
  • 1 cup milk


  1. Preheat oven to 350 degrees.
  2. Cream Crisco and sugar together with either a hand or stand mixer.
  3. Add eggs 1 at a time. Mix well.
  4. Sift together flour, salt and baking powder.
  5. Add the dry mixture to the Crisco/sugar mixture alternating with milk.
  6. Add vanilla and mix well.
  7. Bake in a greased and floured bundt pan for 50-60 minutes.


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