I've long ago learned to be skeptical of the results with white cake recipes. The failure or success of this recipe is hugely dependent upon proper mixing technique and not overbaking! Read More Moist, yes moist! Tender, flavorful and pleasantly sweet. I tasted one before I frosted them to make an accurate judgment of their quality. I frosted them with pink buttercream frosting. raspberry jam in the center of the batter before baking. I made cupcakes, and dropped about 1/2 tsp. I added the WHOLE milk alternately with the flour mixture, beginning and ending with the flour, and mixing lightly, only enough to combine the ingredients. Cream the shortening and butter very well with the sugar, a good few minutes, add each egg separately and beat well after each addition. I used half butter for flavor and richness, and half shortening, to help ensure moistness. In this recipe I was tempted to reduce the amount of flour, and increase the amount of sugar and eggs but decided to leave it alone, especially for the sake of properly accessing this recipe - except for one small change, which probably was an important one. Butter isn't going to necessarily get you that, nor is a shortage of eggs or sugar. I wanted a light, fluffy cake with a tender crumb. I wanted a white cake that was moist, sweet and flavorful, without having to resort to a pound cake recipe, which would be heavier. They can be dry, tasteless, or have what some call a similarity to cornbread. Scroll through to find our best baked chicken wing recipes of all time, including baked Buffalo wings, baked teriyaki wings, baked BBQ wings, baked lemon pepper wings, and more. And you don't even need any fancy appliances to cook them because all these recipes are made in the oven for extra crispy wings that are packed with finger-licking-good flavor. Plus, how many foods come with their own convenient built-in handle? When it comes to flavors, the mighty chicken wing has something for everyone, so whether you like them spicy, cheesy, or a little bit sweet, you'll find a recipe that's just right for you on Allrecipes. Whether you're serving them as a snack at a party, an appetizer before dinner, or dinner itself, no one is able to resist this delectable finger food. Store in an airtight container.Our 15 Best Baked Chicken Wing Recipes of All Time Are Why Napkins Were Invented Chicken wings are a real crowd-pleaser. When the cake is done, take it out of the oven and leave in the cake tin until cool enough to transfer to a cooling rack.Every oven is different and cook times may vary a little. *** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean.Then place in the oven for 1 hr to 1 hr and 5 minutes. Transfer the cake mixture to the greased and lined loaf tin.Once combined, add the remaining milk and gently fold in the remaining flour until combined. Add half the milk with half of the flour, keeping the mixer on a slow speed.If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added. Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time.Start with making the cake batter by creaming the butter and sugar until a pale light colour.Get all your ingredients ready, i.e sieve the flour, and add the salt and baking powder to the flour etc.So here's the recipe, and enjoy our Moist Vanilla Pound, Loaf Cake! Once you've tried this recipe, I am sure you will make it time and time again. Once that is done, you need to add the other ingredients gently and fold in the flour at the end to try and keep as much air as possible in the cake batter so at least when it goes in the oven, it is less likely to sink. If the butter is too cold, it is very hard to get a light and fluffy texture from creaming. That means the sugar has dissolved and is fully incorporated with the butter. I always make sure the butter is at room temperature before I start the recipe. It takes a little time, but you need to beat the butter and sugar for 5 - 7 minutes until you see the batter color turn a very pale yellow, almost white and fluffy in texture. The creaming method is very important when making a pound cake. The best way to try and avoid this is during the creaming method, in step 3 of the instructions. Once the cake sinks, (and sometimes this can be a lot), the cake will become denser and heavier because some of the air is lost. When you have baked the cake and taken it from the oven to cool, it will naturally sink once it comes into contact with the cooler air. After all, there's a lot of butter in a pound cake. Pound cakes are traditionally heavy by nature due to the ratio of ingredients.