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!
Cynthia L Talas says
This is great with chopped pecans also
Pamela Reed says
Yum! Sounds great!!
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