Name: Classic Buttery Pound Cake
Prep time: PT-489047H44M7S
Cook time: PT-489047H44M7S
Total time: PT-489047H44M7S
Cuisine: American
Ingredients: 1 cup unsalted butter (softened); ½ cup shortening; 3 cups granulated sugar; 1 cup whole milk; 6 large eggs; 1 tablespoon vanilla extract; 3 cups all‑purpose flour; 1 teaspoon baking powder; ½ teaspoon salt

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A rich, buttery pound cake with a tender crumb and golden color—perfect for family gatherings or a comforting treat. I love making this classic dessert when I want something simple yet impressive, and it always brings back that homemade-from-scratch warmth that store-bought cakes just can’t match. Classic Buttery Pound Cake

Why You’ll Love This Recipe

I find this pound cake irresistibly good because of its perfect balance of richness and lightness. The combination of butter and shortening gives it a moist, buttery texture without feeling too heavy. It’s not overly sweet, which makes it versatile enough for serving plain, dusted with powdered sugar, or topped with berries and whipped cream. I also appreciate that it keeps well, making it a great make-ahead option for gatherings or holidays.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter (softened)
½ cup shortening
3 cups granulated sugar
1 cup whole milk
6 large eggs
1 tablespoon vanilla extract
3 cups all‑purpose flour
1 teaspoon baking powder
½ teaspoon salt

directions

I preheat the oven to 325 °F (163 °C) and thoroughly grease and flour a 10–12 cup Bundt or tube pan.
In a large bowl, I beat the softened butter, shortening, and sugar on medium speed until the mixture becomes light and fluffy—usually about 3 to 5 minutes.
I add the eggs one at a time, mixing well after each one and scraping down the sides of the bowl to ensure even blending.
In a separate bowl, I whisk together the flour, baking powder, and salt.
I add a third of the dry ingredients to the butter mixture, followed by half the milk. I repeat this step, ending with the final third of dry ingredients.
I stir in the vanilla extract just until everything is combined into a smooth, creamy batter.
I pour the batter into the prepared pan, smooth the top, and bake it for about 1 hour to 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
I let the cake cool in the pan for 10 minutes before loosening the edges with a knife and inverting it onto a wire rack to cool completely.

Servings and timing

This recipe makes one standard 10–12 cup Bundt or tube pan cake, which I usually slice into 12 to 16 servings depending on the occasion.

Prep Time: 15 minutes
Cook Time: 1 hour to 1 hour 15 minutes
Total Time: About 1 hour 30 minutes

Variations

Sometimes I like to give this pound cake a twist:

Citrus Zest: I add a tablespoon of lemon or orange zest to the batter for a bright, fresh flavor.
Glaze It: A simple glaze made with powdered sugar and milk or lemon juice adds extra sweetness and shine.
Add Nuts or Berries: I occasionally fold in chopped pecans, walnuts, or even blueberries for added texture and flavor.

storage/reheating

Once cooled, I wrap the pound cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 4 days.
For longer storage, I freeze slices individually wrapped in plastic and placed in a freezer bag. To reheat, I let them thaw at room temperature or gently warm them in the microwave for 10–15 seconds.

FAQs

What makes this pound cake so moist?

The combination of butter and shortening, along with the creaming method and proper mixing of dry and wet ingredients, helps create a moist yet tender crumb.

Can I use all butter instead of butter and shortening?

Yes, I can use all butter, but the shortening helps the texture stay soft and prevents the cake from becoming too dense.

Do I have to use a Bundt or tube pan?

While I prefer a Bundt or tube pan for even baking, I can also divide the batter into loaf pans—just be sure to adjust the baking time accordingly.

How do I prevent the cake from sticking to the pan?

I make sure to grease and flour every inch of the pan well, or sometimes I line the bottom with parchment paper to be extra safe.

Why is my pound cake dense?

Overmixing after adding the flour or using cold ingredients can cause the cake to be dense. I always mix just until combined for the best texture.

Conclusion

This classic buttery pound cake is one of those timeless recipes that I find myself coming back to again and again. Whether I’m baking it for a special occasion or just want something comforting and homemade, it never disappoints. It’s simple, satisfying, and always a crowd-pleaser.