Steps to Make Perfect Margaret's Pound Cake

Margaret's Pound Cake. I've made it many times and have shared the recipe just as many! I hope you enjoy it as much as I have. Cream the butter, shortening and sugar.

I've used lemon and almond and they taste great!). In a separate bowl combine the flour, salt and baking powder, mix well. Before you jump to Margaret's Pound Cake recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Need To Be A Chore.

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, margaret's pound cake. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Margaret's Pound Cake is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Margaret's Pound Cake is something that I have loved my whole life. They’re fine and they look fantastic.

I've made it many times and have shared the recipe just as many! I hope you enjoy it as much as I have. Cream the butter, shortening and sugar.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook margaret's pound cake using 9 ingredients and 0 steps. Here is how you can achieve it.

The ingredients needed to make Margaret's Pound Cake:

1. Take 5 of eggs.
2. Make ready 1 cup of Milk.
3. Make ready 1/2 cup of Shortening.
4. Make ready 2 stick of Butter softened.
5. Prepare 3 cup of All Purpose Flour.
6. Get 3 cup of Sugar.
7. Prepare 1 dash of of salt.
8. Get 2 tbsp of Vanilla extract.
9. Prepare 1/2 tsp of Baking Powder.

The benefits of healthy eating are today being given more attention than ever before and there are many reasons why this is so. Poor diet is a contributing factor in health conditions such. Add eggs one at a time, beating well. Delicious pound cake for any occasion delivered to customers in the Charlotte region.

Steps to make Margaret's Pound Cake:

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