Description
This classic Southern pound cake, beloved for its buttery richness and soft, moist crumb, is the epitome of comfort. Perfect for family gatherings, holidays, and special occasions, it’s a cake that’s as full of tradition as it is flavor.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup shortening
- 3 cups granulated sugar
- 6 large eggs
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 325°F (163°C) and grease and flour a 10-inch bundt pan (or regular round cake pan).
- In a large bowl, cream together the softened butter, shortening, and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Flavor Variations: You can experiment with different extracts like almond, lemon, or coconut for unique flavor profiles.
- Glaze: A simple glaze made of powdered sugar and milk adds a nice sweetness.
- Add-ins: Chopped nuts (like pecans or walnuts) or fresh berries can be folded in for texture.
- Storage: Keep the pound cake in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
