Perfect Pound Cake
Perfect Pound Cake
© Chef Laura Bonicelli
Golden, buttery perfection with a tender crumb that practically melts on your tongue. Made with both butter and shortening for the ultimate texture, this is the cake that graces every celebration in my family — from birthday mornings to holiday dessert tables.
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Servings
8 servings
Ingredients
- 1 stick butter
- 1/4 cupshortening
- 1 1/2 cupssugar
- 2 eggs
- 1 egg yolk
- 1 1/2 cupsflour
- 1/4 teaspoonKosher salt
- 1/4 teaspoonbaking powder
- 1/2 cupwhole milk
- 1/2 teaspoonvanilla extract
Instructions
- 1
Preheat the oven to 350º F. Grease and flour a 9-inch loaf pan.
- 2
In a stand mixer, cream the butter and shortening together. Gradually add the sugar. Add the eggs, one at a time, then the yolk, beating after each addition.
- 3
Stir the dry ingredients together in a bowl. Add this to the mixer alternating with the milk. Mix in the vanilla.
- 4
Pour the mixture into a greased and floured pan and bake for until a toothpick inserted in the center of the cake comes out clean.
- 5
Cool for ; run a sharp knife around the side of the pan and flip out carefully onto a cooling rack. Cool completely before slicing.
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.