All Butter Pound Cake Recipe

Name: All Butter Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb (2 sticks) butter; 1/2 cup vegetable shortening; 3 cup sugar; 5 eggs; 3 cup all-purpose flour; 1/2 tsp fine salt; 1/2 tsp baking powder; 1 cup milk; 1 tsp vanilla extract; 1 cup heavy whipping cream; 2 tbsp sugar

Servings: persons

1/2 lb (2 sticks) butter
1/2 cup vegetable shortening
3 cup sugar
5 eggs
3 cup all-purpose flour
1/2 tsp fine salt
1/2 tsp baking powder
1 cup milk
1 tsp vanilla extract
1 cup heavy whipping cream
2 tbsp sugar

1
Preheat oven to 350
2
With a mixer, cream butter and shortening together.
3
Add sugar a little at a time.
4
Add eggs, 1 at a time, beating after each addition.
5
Stir dry ingredients together in a separate bowl and add to butter mixture alternately with milk, starting with the flour and ending with the flour.
6
Mix in vanilla.
7
Pour batter into greased and floured tube pan and bake for 1 to 1 1/2 hours until a toothpick inserted in the center comes out clean.
8
Whipped cream
9
Place a metal mixing bowl in the freezer for 15 minutes.
10
Remove bowl from freezer.
11
Place sugar into the bowl and add the whipping cream.
12
Whisk until stiff peaks form.
13
Garnish pound cake with a dusting of powdered sugar, whipped cream and fresh strawberries or fruit of choice.

1769

kcal

Calories

Fat

233

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 lb (2 sticks) butter, 1/2 cup vegetable shortening, 3 cup sugar, 5 eggs, and more.

Yes, All Butter Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

All Butter Pound Cake

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