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My Favorite Pound Cake

Fool proof, if you follow the recipe, less eggs, crispy crust and just delicious.

Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours
Servings 16 Servings
Author Jami Turner, Pearls and Palm Trees

Ingredients

  • 2 stick butter Room temperature
  • 1/2 stick Shortening or 1/2 cup
  • 3 cups sugar
  • 6 medium eggs Room temperature
  • 3 cups all purpose flour
  • 1/2 tsp baking podwer
  • 1/2 tsp salt
  • 1 cup milk
  • 1 tbsp vanilla

Instructions

  1. Prepare bundt pan by greasing (or use spray) then sprinkle with sugar.  This gives it a very nice crisp crust.

    Beat butter and shortening together until light and fluffy. Add sugar gradually until smooth. Next, add eggs, one at a time, beating well after each one.

    In a medium bowl measure out flour, baking powder and salt. Measure milk in separate measuring bowl and add vanilla to milk.  Have mixer on low and begin adding flour mixture and milk alternately beginning and ending with dry. 

    Pour batter into tube pan (or 2 loaf pans).

    Put into COLD oven, set oven temperature to 350 degrees. Bake for 1 hour and 30 minutes to 2 hours. I begin checking it at 1-1/2 hours by inserting toothpick. 

    Let cool on a wire rack for 10 minutes before removing from pan.

    For Chocolate cake, add 1/2 cup cocoa and an additional 1 tsp of vanilla

Recipe Notes

I measure out all of my ingredients before beginning the process. I break my eggs into one container so that I can just drop one at a time into mixer.

Please have butter and eggs at room temperature before you begin.