This Pound Cake is the perfect go-to cake for any occasion!!! Using butter and butter-flavored shortening, this recipe doesn’t skimp on flavor!
I love to make pound cake to use for strawberry shortcake, birthday cake, or anytime I want a simple dessert. All you need to do is add a little extra to make this pound cake over-the-top delicious!
Fresh berries, jam, whipped cream, or just a sprinkling of powdered sugar will make this an unforgettable dessert. So elegant, yet so easy to make!!
Ingredients in the Pound Cake recipe…
This recipe calls for real butter. You can’t substitute real butter!!! You’ll also use shortening. I prefer to use butter-flavored shortening for even more buttery flavor. But regular shortening will do in a pinch!
You’ll use 5 eggs to make this cake nice and moist! Milk, vanilla, sugar, flour, baking powder, and salt complete the list of ingredients needed to make the pound cake recipe!!
Mixing up the Pound Cake batter…
If you’re using a hand-held electric mixer you’ll need a large, deep mixing bowl to mix up this cake batter. I love to use my mom’s tulip bowl for mixing cake batter, so sweet!
The height of the bowl sides will prevent the butter and shortening from flinging outside the bowl. Yikes! Who hasn’t had that happen, lol!!
Cream together the butter and shortening. Then add the sugar a little at a time until it’s all creamed together beautifully with the butter mixture. It should be very creamy and not lumpy!
Add the eggs one at a time, continuing to mix as you go.
In a separate bowl measure out and mix the dry ingredients together. Likewise, in another small bowl mix the milk and vanilla together.
Alternately add the dry ingredients and the wet ingredients, continually mixing until the batter is creamy and dreamy! You want to mix the batter for about 3 minutes.
Baking the Pound Cake…
You can use a bundt pan or 2 loaf pans to bake up the pound cake. If I’m making strawberry shortcake I like to bake the pound cake in loaves.
Oh, and if I’m making strawberry shortcake I’ll also make homemade whipped cream to go along with the homemade pound cake. What a treat!!!
When you’re mixing up the batter you can begin preheating the oven to 350 degrees. Prepare the baking pan by greasing it with butter or shortening, and dusting it with flour so the pound cake comes out clean.
Bake the pound cake for 1-1 ½ hours, until a toothpick inserted in the middle comes out clean. Remove the cake from the oven and allow it to cool in the pan for about 5-10 minutes. Then tip the cake out of the pan onto a cooling rack to continue to cool completely before serving.
Store in a covered container.
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- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 5 eggs
- 3 cups all purpose flour
- 3 cups sugar
- 1/2 cup butter-flavored shortening can substitute regular shortening
- 1/2 lb butter (2 sticks)
- 1 cup milk
- 1 teaspoon vanilla extract
- Preheat oven to 350°.
- Using an electric mixer cream butter and shortening. Add sugar a little at a time until it's all creamed together.Add one egg at a time as you continue to mix the batter. Add the vanilla.In another bowl mix all the dry ingredients. Add milk and dry ingredients in thirds, alternately, as you continue to mix the batter.Pour into greased and floured bundt pan or 2 loaf pans. Bake 1 hour, or until toothpick inserted in the center of the cake comes out clean.