Pound Cake Recipe

Name: Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter; 1 cup shortening; 3 cups white sugar; 5 eggs; 1 cup evaporated milk; 3 1/2 cups all purpose flour; 1/2 teaspoon salt; 1 teaspoon baking powder; 1 tablespoon vanilla extract; 3 tablespoons extract optional flavored

Servings: persons

1 cup butter
1 cup shortening
3 cups white sugar
5 eggs
1 cup evaporated milk
3 1/2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
3 tablespoons extract optional flavored

1
Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius). Grease and flour a 10 inch tube or Bundt pan.
2
In a large bowl, cream together the butter, shortening and sugar until light and fluffy.
3
Beat in the milk and eggs one at a time until incorporated.
4
Sift in the flour, salt, and baking powder one cup at a time.
5
Finally, stir in the vanilla extract and whatever flavoring you decided to use.
6
Pour batter into a Bundt pan. Place cake on a thick baking sheet on the oven's middle rack and set your timer for 1 hour and 15 minutes. Electric ovens may take an extra 10 minutes to cook.
7
When the timer has gone off, broom straw test your cake to make sure the middle is finished and comes out clean. If so, turn off your oven and leave the cake in for 10 minutes to acquire a crumbly crust.
8
Transfer your cake onto a cool plate and let cool.

1598

kcal

Calories

Fat

236

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 10 ingredients. The key ingredients include: 1 cup butter, 1 cup shortening, 3 cups white sugar, 5 eggs, and more.

Yes, 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.

Pound Cake

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