An old-fashioned pound cake from scratch in just a few simple steps. Be sure that the butter and eggs are at room temperature and that you follow the order of the recipe – it’s that easy! You can make this in a tube pan or in a couple of loaf pans, just be sure to adjust the baking time if you change pan size.
Pound Cake
Author: Cindy Liles
Recipe type: Cakes
Prep time:
Cook time:
Total time:
Serves: 16 servings
Ingredients
- 2 Sticks unsalted butter, at room temperature
- ½ cup vegetable shortening
- 3 cups sugar
- 5 large eggs
- 3 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup of whole milk
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees. Grease and flour a 10" tube pan. With an electric mixer, cream butter and shortening together until combined. Add sugar and beat 1 minute. Add adds, one at a time, and mix after each addition. Add vanilla and mix. Mix dry ingredients together and add to mixture alternately with milk, starting with flour and ending with flour Pour into grased and floured tube pan and bake 1½ hours or until a tester inserted in the center of the cake comes out clean.
