From Scratch Super Moist Yellow Pound Cake

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I spent a fair amount of time searching the net for what I thought sounded like the perfect yellow cake recipe and found this one. It turned out to be much heavier than a yellow cake–more like a pound cake. We love it! It’s dense with just the right amount of sweetness. My homemade Chocolate Buttercream Frosting perfectly complimented this super moist cake. When cut into squares, they were easily picked up like a cupcake and so easy to eat without the hassle of peeling away the messy paper. I ate mine with a tall glass of ice-cold milk. YUM!

Super Moist Yellow Pound Cake | Culinary Craftiness

Super Moist Yellow Pound Cake

2 1/4 cups all-purpose flour (do not sift the flour)
1 1/2 cups granulated sugar
3 1/2 teaspoons aluminum-free baking powder
1 teaspoon salt
1 1/4 cups milk
vegetable oil
1/2 cup butter, softened (not margarine)
1 tablespoon vanilla extract
3 large eggs

Preheat oven to 350°F and spray 9 x 13 cake pan with Pam.

In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.

Measure the 1-1/4 cups of milk in a 2 cup measuring cup then add enough vegetable oil to bring the liquid up to 1-1/3 cups.

Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium for 2 minutes. Add the eggs and beat 2 more minutes. Pour batter into pan.

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center. Cool completely before frosting.

You can remove the cake to a rectangular cake keeper and frost, or just slather a nice thick layer of icing on top while still in the pan. Be sure the cake is completely cooled before frosting.

Super Moist Yellow Pound Cake | Culinary CraftinessThe thing I love most about baking from scratch is that I know exactly what’s in the mix. No preservatives beyond what’s in the simple ingredients – no FD&C Yellow #5, etc. 😎

From Scratch Super Moist Yellow Pound Cake

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

From Scratch Super Moist Yellow Pound Cake

Created by Melissa Woolard | Culinary Craftiness

Ingredients

  • 2 1/4 cups all-purpose flour (do not sift the flour)
  • 1 1/2 cups granulated sugar
  • 3 1/2 teaspoons aluminum-free baking powder
  • 1 teaspoon salt
  • 1 1/4 cups milk
  • vegetable oil
  • 1/2 cup butter, softened (not margarine)
  • 1 tablespoon vanilla extract
  • 3 large eggs

Instructions

  1. Preheat oven to 350°F and spray 9 x 13 cake pan with Pam.
  2. In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.
  3. Measure the 1-1/4 cups of milk in a 2 cup measuring cup then add enough vegetable oil to bring the liquid up to 1-1/3 cups.
  4. Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium for 2 minutes. Add the eggs and beat 2 more minutes. Pour batter into pan.
  5. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center. Cool completely before frosting.
  6. You can remove the cake to a rectangular cake keeper and frost, or just slather a nice thick layer of icing on top while still in the pan. Be sure the cake is completely cooled before frosting.
https://culinarycraftiness.com/from-scratch-super-moist-yellow-pound-cake/

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