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1
Preheat the oven to 350 degrees F. Grease and flour a tube pan.
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2
Cream the butter and shortening together in a standing mixer fitted with a paddle attachment, starting at the slowest setting and increasing to a medium speed after 3 or 4 minutes.
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3
Cream on this setting until done.
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4
Add the sugar a little at a time.
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5
Add the eggs, 1 egg at a time, mixing after each addition, until well incorporated.
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6
In a mixing bowl combine the flour, baking powder and salt, and mix with a wire whisk until thoroughly combined.
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7
Reduce the stand mixer setting to the lowest speed.
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8
Start adding a little of the dry ingredient mix followed by some milk.
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9
Alternate the dry ingredients and the milk ending with dry ingredients.
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10
Then add the vanilla extract.
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11
Pour the batter into the prepared tube pan and bake until a toothpick inserted into the center of the pound cake comes out clean, 1 hour to 1 hour 30 minutes.
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12
Remove the pound cake from the oven and let it cool down for 3 to 5 minutes.
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13
Gently flip tube pan over to remove the cake, and cool the pound cake on a wire rack.
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14
If the pound cake cools too long while still in the tube pan, it might break or not come out.
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15
Cool the cake for 30 minutes before dusting with confectioners' sugar.
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16
Serve the same day or lightly toasted the following day.
