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Valentine's Pound Cake With Buttercream Icing

Item ID#:2972836Location:
Seller ID#:855803 Views:

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Pound Cake


⅔ cup shortening

1 sugar

⅔ cup milk

1 teaspoon lemon extract

2 cups sifted enriched flour

1 teaspoon salt

teaspoon double-action baking powder

3 eggs


1. Preheat the oven to 300.

2. Cream shortening and sugar until light and fluffy.

3. Add milk and extract; blend.

4. Sift dry ingredients, add to creamed mixture.

5. Beat until smooth.

6. Add eggs, one at a time and beat well after each addition.

7. Beat entire mixture well before pouring into floured greased loaf pan.

8. Bake for 1 hour and 25 minutes.

Buttercream Icing

1 cup solid vegetable shortening

1 cup butter or margarine

2 teaspoon Clear Vanilla Extract

8 cups sifted confectioners sugar

2 tablespoons milk


1. Cream butter and shortening with electric mixer.

2. Add vanilla.

3. Gradually add sugar, one cup at a time, beating well on medium speed.

4. Scrape sides and bottom of bowl often.

5. When all sugar has been mixed in, icing will appear dry.

6. Add milk and beat at medium speed until light and fluffy.

7. Keep icing covered with a damp cloth until ready to use.

8. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Cake was made and decorated by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Cake Recipe was taken from Bake-King Pure Aluminum to which I have had for over 30 years.

Icing Recipe was taken from Wilton Enterprises of their year books of over 30 years ago.

Decorating of Cake:

Top border – Wilton’s tip 22

Bottom border – Wilton’s tip 32

Star borders – Wilton’s tip 16

Flowers – Roses – Wilton’s tips 12 and 103; Ateco nail 7”

Icing Color – Concentrated Gel – Christmas Red

Pan Wilton’s 9” heart pan.

PDF version of Valentine’s Pound Cake With Buttercream Icing


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UltraBake Parchment Paper Sheets - 12 16


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Shirley-Ann Pearman

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3/24/2018 10:35:54 PM UTC