You’ll love this vintage crisco pound cake recipe! The secret to a fluffy pound cake is starting with a cold oven!
The Best Pound Cake
This homemade Crisco Pound Cake is fluffy, moist, and full of vintage flavor. The secret to the perfect pound cake is simple — don’t overbeat the batter and don’t preheat your oven before baking. I’ll walk you through every step to make the best old-fashioned pound cake right at home!
This recipe is inspired by the classic pound cake recipe from the Crisco cans of the 1950s and 1960s — a true nostalgic favorite! If you want the exact vintage version, use ½ teaspoon vanilla extract and ½ teaspoon almond extract instead of all vanilla.
It’s a soft, buttery, golden loaf with that signature rich crumb that makes Crisco pound cake such a timeless dessert. Perfect for holidays, Sunday dinners, or anytime you’re craving a classic Southern-style pound cake, this recipe will quickly become one of your family’s favorites.
How to Make a Pound Cake
Mix flour, baking powder and salt together in a bowl.
Mix butter, shortening, sugar, eggs, vanilla extract and milk together in another bowl.
Now pour the dry ingredients into the bowl with the wet ingredients, mixing to combine with a hand mixer, but careful not to overmix.
Pour cake batter into a prepared 10 inch bundt tube pan.
Don’t preheat the oven. We want it to start out in a cold oven and rise naturally as the temperature rises.
Place the pan n the cold oven, and now turn the temperature to 300 degrees F. Bake for 1 hour, 50 minutes to 2 hours or until a toothpick comes out clean.
Remove from oven and allow to cool before serving. You can serve as is, with powdered sugar, or even with a simple vanilla glaze poured on top (yum!).
Got leftovers? Here’s how to freeze cake!
Do I have to use a bundt pan for pound cake?
Although a bundt pan will give you a pretty cake top, you don’t neeed to use one. Instead you can use a similar width round cake pan or springform pan with a little kitchen hack.
Spray the cake pan and pour the batter into it. Once you smooth out the batter, place a small ceramic ramekin (sides sprayed with nonstick spray) in the middle of the cake. Place dry beans into the ramekin to weigh it down. And just like that, ta-da, you have a DIY bundt pan.
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Crisco Pound Cake (Vintage recipe!)
PrintIngredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter softened
- 1/2 cup Crisco shortening
- 3 cups sugar
- 5 eggs
- 1 teaspoon vanilla extract
- 1 cup milk
Instructions
- In a large bowl add flour, baking powder and salt and mix to combine with a spoon.
- In a separate large bowl cream together butter and shortening with a electric hand mixer. Add sugar and continue mixing. Add eggs, vanilla extract and milk and mix until smooth cake mixture forms.
- Add bowl of dry ingredients into wet ingredients bowl, a little at a time, mixing until everything is fully combined.
- Spray a 10 inch tube pan with nonstick spray. Place in the cold oven. Now turn the oven on to 300 degrees F and bake for 1 hour, 50 minutes to 2 hours.
- Remove cake from oven and allow to cool for 15 minutes before removing it from the pan and allowing it to cool completely. Serve as is, or with a dusting of powdered sugar on top (my favorite) and enjoy!
Cheryl Abbot says
I’ve made this recipe several times and it turns out excellent every time! I love it! I’m both gluten and dairy free so I modified it slightly. I use 2 3/4 cups gluten free flour and 1/4 cup plus 4 teaspoons of potato starch. I also use 1 tsp. kosher salt; 1 1/2 tsp. Vanilla extract and 1/2 tsp. Almond extract. I also make sure the milk, eggs and butter are room temperature. This is such an excellent recipe! Thank you so much for sharing with us!! 😊
Pamela Reed says
Cheryl, thanks so much for posting this! I’m sure this will help anyone who wants to turn this into a gluten free pound cake!
Ange Pippens says
Made this recipe with a few alterations, added 1 tsp on vanilla, 1/2 tsp of almond, and 1/2 tsp of cake batter flavor. Also used buttermilk instead of regular milk in hopes to balance out that southern poundcake flavor! What I tasted in the raw batter, I know I know, was delicious!
Kim says
This looks PERFECT!! Can it be made into Chocolate? Maybe add cocoa powder to the existing recipe? TIA!!
Pamela Reed says
Absolutely!! I’d add 1/2 cup unsweetened cocoa powder to the batter. Also I’d throw in 1 cup of chocolate chips too to really up that chocolate flavor!
Frenchie Brinkley says
love this recipe the cake was very moist,
Stefanie w says
Absolutely love this recipe will use all the time