People adore this recipe, which I frequently use for weddings.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 2 hrs |
| Servings: | 16 |
| Yield: | 1 to 10 – inch tube pan |
Ingredients
- 1 cup butter
- ½ cup shortening
- 3 cups white sugar
- 5 eggs
- 1 tablespoon vanilla extract
- 1 ¼ cups milk
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.
- Bake in the preheated oven for 80 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts
| Calories | 423 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 171 mg |
| Sugars | 39 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
This is the Best pound cake ever..I have made it several times with rave reviews..I too use all butter and 2 1/4-2 1/2 cups of sugar and cream for 20 minutes..only change..delicious..moist. Never dry..just love it!!..Elaine H
Super easy and turned out so moist!! I have a gas stove and I think next time I make this I will bake it at 325. I checked it at 45 mins in and noticed my top was done so I put foil over it to keep it from burning. At 70 mins I checked it and it was done. My bottom as you can see was very done but does not taste burnt. Great recipe though. I will definitely make again!!
I made this dairy free. It worked well with my substitutions. My kids loved it!
This was the best pound cake I’ve made. My favorite devoured it. I let the mixer whip the butter, shortening, and sugar while I got the rest of the ingredients together. I’ll definitely be making this again soon!
Wow is this cake easy and delicious, I love this recipe. I made it with three adjustments recommended by other reviewers- I used butter instead of shortening, added 1/2 teaspoon more of Vanilla Extract & I made sure to whip my butter and sugar for 20-25min! make sure you check the cake as others have indicated the top browns before it’s done so do cover with foil. Boy did this Cake come out great my family devoured it And they want to know when I going to make another! Next time I will try it with lemon or orange zest! Thank you for sharing this recipe
I haven’t made a “from scratch cake” since…Oh well this was easy and tasted great! Thank you for sharing!
Amazing the taste was perfect!!!!!
I greases and floured the pan generously. It didn’t “pan out” if you know what I mean. Tastes good.
I only baked it for 70 minutes and it was a little too long for my oven. I also added a small bottle of coconut flavoring. It was wonderful!
OMG BEST POUND CAKE EVER!!! I followed the recipe with some exceptions, CARTHECOOK!! Bravo!! I used all butter instead of shortening, but whipped with the sugar for 25 minutes, this absolutely made the cake light and fluffy, but super moist! I also took CARTHECOOK’s suggestion on using vanilla and lemon extract, didn’t make the cake taste completely like lemon, but gives it a nice little zip in flavor. For baking I used 325 for 60 minutes, then tented with foil and did another 15 minutes. Probably could have pulled it after 10, but the cake is still good and moist. Note I was using a dark pan, so you have to cook less time when you pan is dark. This will now be my go too for cake!
I loved it from the first time I tried it! I have since added a half of package of French vanilla pudding and in
I tweaked this and put lemon curd in the batter. I’m waiting to see how my husbands office likes it tomorrow. I also put a lemon extract and powdered sugar glaze on it to make it more lemony.
Amazing. Made EXACTLY as written.
Fantastic poundcake!
Turned out good. Second best out of my pound cake recipes.
This was a pretty good base recipe. I did make some changes. I don’t use shortening so I subbed coconut oil. I cut the sugar to 2.5 cups based on the conflicting reviews, some said too sweet others said wasn’t sweet enough. I think ultimately I would cut sugar to 1.5, maybe 1.75 cups. I doubled the vanilla to 2 tablespoons. I used 3/4 cup of buttermilk and 1/2 cup of skim ricotta cheese instead of the 1.25 cups of milk. Finally, I added a tablespoon or more of lemon zest. It turned out pretty good, but I thought with the 2.5 cups of sugar it was still a bit too sweet. It’s a good recipe but you will need to tweak it to suite your taste.
Cake turn super moist and delicious, 55 minutes is enough to time to bake it.
Cooked on 325 (1st cake burned on 350). Didn’t sift flour, or add baking soda. Added lemon extract for more flavor, reduced milk, and added cream cheese (that almost another identical recipe from site utilized). Just don’t keep shortening so used all butter ( 3 sticks). Very tasty.
Decent recipe… will make again.. I did cut the sugar to 2 cups as 3 cups is way too much sugar
I have made this pound cake several times and it’s perfect every time. I have added 1/2 c. finely chopped marachino cherries and today I’m going to try a blueberry version. Love this recipe and will continue to use it often.
We accidentally left a whole carton of eggs out of the fridge so we needed to use them up. I had to make several substitutions as I couldn’t get to the store. I used coconut oil instead of shortening (that stuff’ll kill you anyway!) and 2 cups of brown sugar in place of 2 of the cups of white sugar… Came out super awesome anyway! It was just a darker color like a spice cake but it tasted great. It was done late last night and it was gone by early morning. 🙂