Classic Pound Cake Recipe

Name: Classic Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Drinks & Smoothies
Ingredients: 2 sticks (16 tablespoons) unsalted butter, at room temperature, plus more for the Bundt pan; 3 cups cake flour (not self-rising) or all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon fine sea salt; 3 cups sugar; 1/2 cup vegetable shortening, at room temperature; 1 cup whole milk, at room temperature; 1 teaspoon pure vanilla extract; 5 large eggs, at room temperature; 1/2 teaspoon almond extract, optional

Servings: persons

2 sticks (16 tablespoons) unsalted butter, at room temperature, plus more for the Bundt pan
3 cups cake flour (not self-rising) or all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
3 cups sugar
1/2 cup vegetable shortening, at room temperature
1 cup whole milk, at room temperature
1 teaspoon pure vanilla extract
5 large eggs, at room temperature
1/2 teaspoon almond extract, optional

1
Preheat the oven to 300 degrees F. Generously grease a large (10-inch) Bundt pan with butter and set aside.
2
Sift together the flour, baking powder and salt in a medium bowl and set aside.
3
In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter, sugar and vegetable shortening until light and fluffy.
4
In a large liquid measuring cup, combine the milk, vanilla, eggs and almond extract if using.
5
Stir to combine.
6
Add the flour mixture and milk mixture to the butter mixture, alternating between the dry and wet ingredients in three parts, starting and ending with the dry.
7
Fill the prepared pan with the batter.
8
Bake for 15 minutes.
9
Increase the oven temperature to 325 degrees F and bake until the cake is warm golden brown and pulls away from the sides of the pan, or a tester inserted in the center comes out clean, an additional 45 minutes.
10
Remove to a rack to cool for 10 minutes.
11
Invert the cake onto a rack to cool completely, at least 20 minutes.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 2 sticks (16 tablespoons) unsalted butter, at room temperature, plus more for the Bundt pan, 3 cups cake flour (not self-rising) or all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt, and more.

Yes, Classic Pound Cake falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Classic Pound Cake

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