Description
This classic pound cake is rich, buttery, and perfectly moist with a soft, dense crumb and a golden crust. Made the old-fashioned Southern way, it’s simple, comforting, and full of homemade flavor. Perfect for family gatherings, holidays, or enjoying with a cup of coffee ☕
Ingredients
Scale
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 cup unsalted butter (softened)
- 1/2 cup shortening
- 5 large eggs (room temperature)
- 1 cup whole milk
- 1 tbsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1/2 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat oven to 325°F (160°C) and grease a Bundt pan.
- Cream butter, shortening, and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- In another bowl, mix flour, baking powder, and salt.
- Alternate adding dry ingredients and milk to the batter.
- Stir in vanilla and almond extract.
- Pour into pan and smooth the top.
- Bake for 1 hour 20–30 minutes until golden and set.
- Cool before removing from pan.
Notes
- Use room temperature ingredients for a smooth, even batter
- Cream butter and sugar well—this is key to a soft, fluffy pound cake
- Do not overmix after adding flour to avoid a dense cake
- Grease and flour your pan properly to prevent sticking
- Let the cake cool before removing from the pan
- For extra flavor, add a little almond or lemon extract 🍋
- Cake tastes even better the next day as flavors develop
- Prep Time: 15 minutes
- Cook Time: 1 hour 20–30 minutes
Nutrition
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Carbohydrates: 52 g
- Protein: 5 g
- Cholesterol: 95 mg