Name: Red Velvet Pound Cake
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 cup butter, softened -; 1/2 cup shortening -; 3 cups sugar -; 6 large eggs, room temperature -; 2 bottles (1 ounce each) red food coloring -; 1 teaspoon lemon extract -; 1 teaspoon vanilla extract -; 3-1/4 cups all-purpose flour -; 1 tablespoon baking cocoa -; 1/2 teaspoon baking powder -; 1/2 teaspoon salt -; 3/4 cup 2% milk -; Icing: -; 1 package (8 ounces) cream cheese, softened -; 1/4 cup butter or margarine, softened -; 1/2 teaspoon vanilla extract -; 3-3/4 cups confectioners' sugar -; 1/2 cup chopped pecans, toasted -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Red Velvet Pound Cake

1. 1 cup butter, softened -

2. 1/2 cup shortening -

3. 3 cups sugar -

4. 6 large eggs, room temperature -

5. 2 bottles (1 ounce each) red food coloring -

6. 1 teaspoon lemon extract -

7. 1 teaspoon vanilla extract -

8. 3-1/4 cups all-purpose flour -

9. 1 tablespoon baking cocoa -

10. 1/2 teaspoon baking powder -

11. 1/2 teaspoon salt -

12. 3/4 cup 2% milk -

13. Icing: -

14. 1 package (8 ounces) cream cheese, softened -

15. 1/4 cup butter or margarine, softened -

16. 1/2 teaspoon vanilla extract -

17. 3-3/4 cups confectioners' sugar -

18. 1/2 cup chopped pecans, toasted -

How to cook deliciously - Red Velvet Pound Cake

1. Stage

Preheat the oven to 325°F. In a large bowl, cream the butter, shortening, and sugar until light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition. Beat in the food coloring and extracts (it’s okay if the mixture appears curdled).

2. Stage

In another bowl, whisk the flour, cocoa, baking powder, and salt. Add this dry mixture to the creamed mixture, alternating with the milk, beating after each addition until just combined.

3. Stage

Transfer the batter to a greased and floured 10-inch fluted tube pan. Bake the cake until a toothpick inserted in the center comes out clean, 70 to 75 minutes. Let the cake cool in the pan for 15 minutes before removing it to a wire rack to cool completely.

4. Stage

In a large bowl, beat the cream cheese and butter until smooth. Beat in the vanilla extract. Gradually beat in the confectioners’ sugar until combined. Spread the icing over the cake and sprinkle the top with pecans.