Description
A rich, buttery pound cake with a tender crumb and golden color—perfect for family gatherings or a comforting treat.
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
Instructions
- Preheat your oven to 325 °F (163 °C). Grease and flour a 10–12 cup Bundt or tube pan thoroughly.
- Beat the softened butter, shortening, and sugar on medium speed until light and fluffy (about 3–5 minutes).
- Add the eggs one at a time, mixing well after each addition and scraping down the bowl.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add one‑third of the dry ingredients to the butter mixture on low speed, then half the milk; repeat with another third of dry ingredients, remaining milk, and finish with the last third of dry ingredients.
- Stir in the vanilla extract until just combined, creating a smooth, creamy batter.
- Pour the batter into the prepared pan, smooth the top, and bake for 1 hour to 1 hour 15 minutes (a toothpick should come out clean).
- Let the cake cool in the pan for 10 minutes. Run a knife around the edges, invert onto a wire rack, and let cool completely before slicing.
Notes
- To avoid sticking, grease and flour the pan thoroughly—or line the bottom with parchment paper.
- Avoid overmixing after adding the dry ingredients to keep the cake tender.
- If the cake seems underbaked, extend baking time until a toothpick comes out clean.
- Alternate dry ingredients and milk to prevent excess density.
